Spring Barley Risotto

2 tsp. Olive Oil
2 Shallots, sliced
4 cloves Garlic, minced
3 tsp. Dried Dill
1/4 c. White Wine
1 c. Barley
6 c. Vegetable Broth
2 tbsp. Nutritional Yeast
Juice of 1 Lemon

2 tbsp. Olive Oil
1 large Carrot, halved and cut into 1/4" slices
10 oz. Asparagus, sliced 1/2" thick
1/4 c. Peas (I use frozen)

First, you will need to par-cook the vegetables. Cut vegetables as directed. For the asparagus, cut off the tips before slicing and reserve. Heat 2 tsp. of olive oil in a skillet over medium heat. Add in asparagus tips and sauté 2-3 minutes until bright green. Remove from heat. In the same pan, add remaining oil (4 tsp.) and heat. Add in asparagus and carrot. Cook 5 minutes, stirring occasionally. Add in peas and cook another 2 minutes. Remove from heat.

For the risotto, heat oil over medium heat in a large skillet. Add in shallots and cook stirring occasionally, for 3 minutes. Add in garlic and dill and cook for another minute. Reduce heat and add in white wine. Stir constantly to deglaze pan. Continue to cook until wine has evaporated. Add in barley and toast for a minute.
HERE'S THE HARD PART!!! Be patients my friends. I halved this recipe when I developed it, and it took like 35-40 minutes to cook. So if you plan to make the full recipe, know you'll be cooking the risotto for about an hour...
Add in 1/2 c. of vegetable broth and stir occasionally until all of the broth has evaporated. Continue to add broth in 1/2 c. increments, cooking the same as before. When 1 c. of the broth remains, stir in nutritional yeast and lemon juice until thoroughly combined. Add in prepared vegetables. Continue to add in remaining broth as before to finish risotto. Season with pepper.

When I finished this dish, I was incredibly surprised that I didn't have to add any salt! And I'm a salt fiend. I know, it's bad. So before you go adding any salt, take the time to taste and enjoy the flavors that develop in this creamy, yet fresh risotto.

Serves 3-5