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I ngredients:

● Chopped basil for garnish

● salt and pepper

Method:

● Pour the chicken stock into a saucepan and bring to a boil.

● Reduce to a simmer and cover to keep the stock warm.

● Heat up another pot over medium heat, then add the olive oil.

● Add the minced shallots to the pot and cook until softened and fragrant.

● Add the barley and toast for 2 minutes, stirring frequently. Do not leave during this stage, or you’ll end up with burnt barley.

● Add the white wine and cook for two or three minutes, until the wine is mostly absorbed.

● Add the hot stock a little bit at a time, adding just enough to cover the surface of the barley. Stir the barley frequently. You can’t rush making risotto, so be prepared for this to take a while.

● Once the liquid is absorbed, add more stock. Repeat this process for the next 25 minutes or so, until the barley is al dente.

● When you are about fifteen minutes into cooking the risotto, wash the asparagus and snap the stalks so the soft tips of the asparagus are about two inches in length.

● Boil the asparagus in salted water for two to three minutes. Remove from heat.

● By this time, the barley should be al dente. Remove from the heat.

● Gently stir parmesan, asparagus, and herbs into the risotto. Serve while warm and creamy.