Spring Barley Risotto

Yield: 4 servings

Ingredients

2 tablespoons olive oil

1 cup pearled barley

2 leeks, white and light-green parts only, thinly sliced

2 ½ cups water

Coarse salt and freshly ground pepper

14 1/2 ounces vegetable broth

1 bunch asparagus (about 1 pound), trimmed and cut on bias into 2-inch pieces

1 box (10 ounces) frozen peas, defrosted

1/4 cup thinly sliced mint leaves, plus small leaves for garnish

Directions

1. In a large saucepan, heat oil over medium. Add barley and leeks; cook until beginning to soften, 5 to 7 minutes. Add ½ cup water; cook until evaporated, about 5 minutes. Add remaining 2 cups water; bring to a boil and season with salt and pepper. Reduce heat; simmer until liquid absorbs, about 10 minutes.
2. Add broth and continue to cook, stirring occasionally, until barley is tender and creamy, about 20-25 minutes. Add asparagus; cook until tender, about 5 minutes. Stir in peas until heated through. Add mint; season with salt and pepper. Garnish with mint leaves