Springtime Barley Risotto

Local recipe as adapted from the cookbook 'Power Foods'. For a vegan version, omit the Parmesan cheese.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  cup pearl barley
• 2  leeks, white and light-green parts only, thinly sliced (be sure to clean the leeks well to remove any grit)
• 1⁄2 cup dry white wine (for non-alcoholic version substitute water or broth)
• 2  cups water
•  coarse  salt & freshly ground black pepper
• 14  ounces vegetable broth
• 1  bunch asparagus, trimmed and cut on bias into 2-inch pieces (about 1 pound)
• 10  ounces  frozen peas, thawed (I used only about 6-8 ounces)
• 1⁄4-1⁄2 cup  freshly grated parmesan cheese
• 1⁄4 cup mint leaf, thinly slice plus a few whole leaves for garnish

Directions

1. In a large saucepan, heat oil over medium heat.
2. Add barley and leeks; cook until leeks begin to soften, 5 to 7 minutes. Add wine; cook until evaporated, about 5 minutes.
3. Add 2 cups water; bring to a boil and season with salt and pepper. Reduce heat; simmer until liquid is absorbed, about 10 minutes.
4. Add broth and continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes.
5. Add asparagus; cook until tender, about 5 minutes.
6. Stir in peas until heated through.
7. Add Parmesan and mint; season with salt and pepper.
8. Garnish with mint leaves.