Creamy Barley Risotto

Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🥦✨

Cut the onion. Finely chop the onion

Cut the asparagus. Cut the asparagus into evenly sized pieces

Soften the onion. Sweat the onion in half the butter over medium heat for about 3 minutes, until translucent

Toast the barley. Add the barley and toast it over medium heat for about 1-2 minutes

Cook the barley with stock. Add some of the vegetable stock and let it evaporate over medium heat, then gradually add the bouillon dissolved in water (or use stock instead if you have it) and cook over low heat for about 25 minutes, until the barley is tender

Add the asparagus. Finally, add the asparagus and cook over medium heat for about 5 more minutes

Add the cheese and butter. Remove from the stove, add the cheese and the remaining butter, and stir to create a creamy consistency

Serve the dish. Serve 🥦🍽️✨