Gerstoni-Risotto

Prepare the vegetables First, prepare the vegetables. Trim the tough ends of the asparagus spears and peel if necessary. Cut the asparagus into bite-sized pieces. Blanch the asparagus and peas in a pot of boiling salted water for 2-3 minutes, then transfer to an ice bath to stop the cooking process. Drain and set aside.

Cook the onions and garlic In a large saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.

Toast the barley Add the barley to the saucepan and stir to coat it in the oil and butter. Cook for 1-2 minutes to toast the barley slightly.

Deglaze with white wine Pour in the white wine and cook until it has been absorbed by the barley, stirring constantly.

Cook the risotto Gradually add the vegetable broth to the saucepan, one ladleful at a time, stirring constantly and waiting for each addition to be absorbed before adding the next. This process will take about 30 minutes.

Finish the risotto When the barley is tender and creamy, stir in the grated Parmesan cheese. Season with salt and pepper to taste.

Add the vegetables Gently fold in the blanched asparagus, peas, and rocket into the risotto.

Serve Serve the Gerstoni-Risotto in bowls, garnished with shaved Parmesan cheese and freshly ground black pepper.