Barley Risotto With Asparagus And Mushrooms - cooking recipe

Ingredients

2 tablespoons olive oil
1/2 lb thin asparagus, tough ends trimmed and cut diagonally into 1-inch pieces
8 ounces white mushrooms, cut into 1/4-inch slices
3 garlic cloves, minced
1 cup pearl barley
1 teaspoon minced fresh thyme (or 1/4 t. dried)
1/2 cup dry white wine
3 cups hot vegetable broth (or more)
salt
freshly ground black pepper

Preparation

In a large saucepan, heat the oil over medium heat.
Add in the asparagus, mushrooms, and garlic; cover and cook for 5 minutes.
Add the barley and stir to coat with oil.
Add the thyme and wine and stir gently until the liquid is absorbed.
Add the broth, 1 cup at a time, stirring until liquid is absorbed before each addition.
Add salt and pepper to taste; simmer, stirring frequently, until creamy; serve immediately.