Barley-asparagus ‘risotto’ with balsamic vinegar

This spring risotto is just as delicious as those made with traditional arborio rice but much less labor-intensive. Pearl barley has been polished to remove its outer hull and bran so it cooks faster than regular barley but retains a lovely texture. Look for authentic Parmigiano-Reggiano cheese from the Parma region of Italy to get the distinctively rich, nutty flavor you expect in risotto. Invest in a large wedge, which will keep in the refrigerator for months if wrapped well. It only takes a small amount of freshly grated cheese to add loads of deliciousness to dishes like this one. A splash of aged balsamic rounds out the flavors here with the perfect dose of sweet tang.