Barley Risotto With Asparagus and Parmesan

Ingredients

• 5 cups low-sodium vegetable or chicken broth
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 1 large clove garlic, finely chopped
• 1 1/2 cups barley
• 1 cup dry white wine (such as Sauvignon Blanc)
• 1 pound asparagus, cut diagonally into 1-inch pieces
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup (2 ounces) grated Parmesan

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