Pearl barley, pea and asparagus risotto

Cooking Time: 50 minutes

Ingredients

Get any pan, as long as it has some depth to it.
splash in half the olive oil, then finely chop the onion and add it.
Sweat it slowly for 5 minutes, you do not want to colour the onion.
Add the garlic and cook for another couple minutes.
Pour the pearl barley in and stir around for another minute.
Tip in your veg stock of 500ml and bring to boil.
Once boiling, bring it down to a simmer, until the pearl. barley is done.
Meanwhile, get your asparagus in a tray and roll them around in a little bit of oil, salt and pepper.
Cook them on a high temp, 180 plus, for about 5 minutes (or when they start to colour ).
When the pearl barley looks nearly cooked add your peas.
In a separate pan, pour the rest of the olive oil in a frying pan at a hot temperature. Chuck in the breadcrumbs and brown (it won't take long).
The pearl barley should be done now so add your asparagus, half a lemon and a tbs of nutritional yeast and mix.
Season and serve. Add the breadcrumbs on top with another squeeze of lemon.