Barley Risotto with Asparagus and Parmesan
Ingredients: 2.5 cups low-sodium vegetable or chicken broth1 tablespoons olive oil1/2 large yellow onion, finely chopped1 large clove garlic, finely chopped3/4 cups barley1/2 cup dry white wine1/2 pound asparagus, cut diagonally into 1-inch piecesSalt and pepper to taste1/2 cup grated Parmesan Directions: Warm the broth in a small saucepan over low heat. Meanwhile, heat …
