This risotto is a delicious, healthier alternative to risotto made with rice. I soak my barley ahead of time.

Prep Time: 20 minutes
Cooking Time: about 45 minutes
Yield: 4 servings

Ingredients:

• 2 Tbsp olive oil
• 1 cup pearl barley
• 2 leeks, white and pale green parts only, thinly sliced & washed well
• 1/2 cup dry white wine
• 2 cups water
• sea salt and pepper
• 2 cups low sodium vegetable broth
• 1 bunch asparagus, tough ends trimmed, cut into 2-inch lengths
• 1 package (10 oz.) frozen organic peas, thawed
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup fresh mint leaves, chopped, plus leaves for garnish

Directions:

1. In a large saucepan, heat oil over medium heat.
2. Add barley and leeks; cook, stirring occasionally, until they begin to soften, about 5-7 minutes.
3. Add wine; cook, stirring, until evaporated, about 5 minutes.
4. Add the water and bring to a boil; add 1/2 teaspoon salt and season with pepper.
5. Reduce heat; simmer, stirring occasionally until liquid has been absorbed, about 10-12 minutes.
6. Add broth and continue to cook, stirring occasionally, until barley is tender and liquid is creamy, about 10 minutes.
7. Add asparagus; cook until tender, about 5-7 minutes.
8. Stir in peas and cook until just heated through. Remove from heat.
9. Stir in parmesan and mint; season with pepper.
10. Garnish with mint leaves and serve.

Adapted from Power Foods