1 1/2 tbsp olive oil

1/2 onion (or shallot)

2 cups mushrooms, chopped

1 cup dry barley

3 1/2 cups vegetable broth, divided

1 lb asparagus, ends trimmed & cut into 1 1/2 inch pieces

salt & freshly ground pepper

1 tbsp nutritional yeast (optional)

1-2 tbsp freshly squeezed lemon juice (optional)

Add the oil to a large skillet over medium heat. Add the onion and cook for 2 minutes, stirring often until the onions are translucent. Add the mushrooms, with a heavy pinch of salt. Cook, stirring often, until the mushrooms are tender, approximately 5-7 minutes.
 

Add the barley to the skillet and stir. Add 1/2 cup of vegetable broth. Cook, stirring often until the broth is absorbed, approximately 3-5 minutes. Add 2 cups of vegetable broth to the skillet. Bring the mixture to a simmer and reduce to low heat and cover. Simmer barley for approximately 20 minutes.
 

Stir barley & add remaining cup of vegetable broth. Cover the pot and let cook for another 5 minutes. Remove lid and gently stir in asparagus. Cover again and continue to cook for 5 more minutes.
 

Taste risotto. The barley and asparagus should be tender. If needed, add a splash of vegetable broth and cover skillet, allowing mixture to cook another 5 or so minutes. When ready, stir in optional nutritional yeast and lemon juice, and salt & pepper to taste.
 

serve & enjoy!