Barley Risotto With Asparagus and Shiitakes Recipe - Details, Calories, Nutrition Information | Reci

Ingredients

• 12 oz asparagus
• 2 1/2 cups reduced-sodium vegetable broth
• 1 tbsp extra virgin olive oil
• 1 bunch scallion, chopped (white and light green parts )
• 4 oz shiitake mushrooms, stems removed, caps thinly sliced
• 1 cup quick-cooking barley
• 1/2 cup dry white wine
• 1/2 cup freshly grated parmesan cheese
• 1 tbsp chopped fresh oregano (dill will work too)
• 1/4 tsp garlic powder
• salt & freshly ground black pepper