1lbasparagustrimmed, stalks cut into 1-inch lengths
2cupsmushroomscoursely chopped
1tspgrated lemon zestplus more for garnish
2Tbsfresh lemon juice
1cupfresh parsleychopped
1/2cupfinely grated Parmigiano-Reggianoplus more for serving
Coarse salt and freshly ground pepper to taste
Instructions
In a medium sauce pan, combine vegetable stock and water and bring to a simmer.
In a separate wide bottomed sauce pan, heat 2 tablespoons oil over medium heat
Cook onion until soft, stirring frequently, approximately 6 to 7 minutes.
Add barley and stir frequently, to brown slightly, approximately 2 to 3 minutes.
Add wine cook and stir frequently, until evaporated.
Add 1/2 cup hot stock and stir frequently, until almost all the liquid is absorbed. Continue adding 1/2 cup stock at a time until liquid is creamy and barley is al dente, about 30 minutes total (you may not need to add all the stock).
Add asparagus as you get near the bottom of the stock, about 5 minutes before risotto is done. And add the mushrooms a few minutes later. Cover pan, if desired to cook vegetables.
Remove from heat and stir in lemon zest, lemon juice, parsley, cheese, and remaining 2 tablespoons oil.
Season with salt and pepper to taste.
Serve immediately with additional cheese and lemon zest, if desired.