Barley risotto with asparagus and peas

Description

The recipe won't take much time. In a large saucepan, heat the oil over medium heat. Add barley and leek, cook until softened, 5 to 7 minutes. Add wine, cook until liquid evaporates, about 5 minutes. Add 2 cups of water, bring to a boil and season with salt and pepper. Reduce heat, simmer until liquid is absorbed, about 10 minutes. Add broth and continue cooking, stirring, until barley is tender, about 10 minutes. Add asparagus, cook until tender, about 5 minutes. Add green peas, cook until heated through. Stir in Parmesan and mint, season with salt and pepper. Garnish with mint leaves and serve immediately. Serve hot.

Instructions