Barley Asparagus Risotto
2 carrots
2 shallots
1 pound fresh asparagus
1/4 C fresh parsley
1 C pearl barley
3 Cups chicken stock
Discard lower section of asparagus. Chop the rest into 1/4 inch pieces. Peel the carrots, cut in half lengthwise. Chop into 1/4 inch semicircles. Finely mince the shallots. Place the chicken stock in a sauce pan. Add the carrots and shallots. Heat to boiling over high heat. Add the barley. Reduce heat and simmer for 45 mins. Stirring occasionally. Once most of the liquid is absorbed, add the asparagus and cook for 5 more mins. Add the parsley and serve.
