Barley Risotto with Asparagus and Parmesan | Kools Family Favorites

Ingredients

• 5 c. low-sodium chicken broth
• 2 Tbls. extra virgin olive oil
• 1 large yellow onion, finely chopped
• 1 large clove garlic, finely chopped
• 1-1/2 c. barley (<b>not instant</b>)
• 1 c. dry white wine (Chardonnay)
• 1 lb. asparagus, cut diagonally into 1-inch pieces
• 1/4 t. kosher salt and 1/4 t. black pepper
• 1/2 c. freshly grated parmesan cheese