Barley Risotto With Asparagus and Parmesan

INGREDIENTS

5 cups

low-sodium vegetable or chicken broth

2 tbsp

olive oil

large yellow onion, finely chopped

large clove garlic, finely chopped

1 1/2 cups

barley

1 cup

dry white wine (such as Sauvignon Blanc)

1 lb

asparagus, cut diagonally into 1-inch pieces

1/2 tsp

kosher salt

1/4 tsp

black pepper

1/2 cup

grated Parmesan