Eat Seasonally - Asparagus, Green Pea, and Mint Risotto

Ingredients

• 2 bunches asparagus, ends trimmed and cut into 2-3cm pieces
• 1 cup green peas, podded
• 1 ½ litres low-sodium vegetable stock
• ¼ cup extra virgin olive oil
• 2 brown onions, peeled and finely chopped
• 2 cloves garlic, crushed
• 300g (approx. 1 ½ cups) pearl barley, rinsed
• ¼ cup shaved parmesan