Barley Risotto with Asparagus Gelson's

Ingredients

• 1 ounce Melissas dried porcini mushrooms two packages
• 1 cup very hot water
• 4 cups Health Valley low fat no salt added chicken broth
• 1 cup Springfield pearl barley rinsed
• 4 cups cold water
• 1/4 plus 1/8 teaspoon salt
• 1 tablespoon Napa Valley organic olive oil
• 1/2 cup onion finely chopped
• 1/3 cup carrot finely chopped
• 1 clove Melissas organic garlic minced
• 1 pound asparagus ends trimmed chopped
• 1/2 cup shelled edamame green soy beans from the salad bar
• 1/3 cup grated imported Reggiano Parmesan cheese
• 1/4 teaspoon Pepper