Slow Cooker Barley Risotto with Asparagus

Ingredients:

• 1.5 cups pearl barley
• 2 tablespoons extra-virgin olive oil
• 1 large onion, finely chopped
• 2 sprigs of fresh thyme
• 3 cups lightly salted vegetable broth
• 450 g (1 bunch) asparagus, trim tough ends, cut stems into 2.5 cm pieces.
• 2/3 tbsp. grated parmesan
• Zest of 1 lemon + wedges for serving
• 1/4 cup coarsely chopped fresh parsley
• 1/4 cup coarsely chopped fresh mint

Preparation:

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion, 1/2 teaspoon salt, and 1/8 teaspoon black pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the barley and thyme and cook, stirring, until just golden, about 2 minutes more.
2. Transfer the barley and onion to a 6-quart slow cooker and add the broth, 1.5 cups water, and 1/2 teaspoon salt. Cover and cook over high heat until the liquid is absorbed and the barley is tender, about 3 hours.
3. Remove the thyme from the pan and add the asparagus. Cover and simmer until the asparagus is tender, another 30 minutes. Add the Parmesan cheese, lemon zest, 1 teaspoon salt, and 1/4 teaspoon black pepper. If necessary, thin the risotto to the desired consistency with warm water. Stir in the parsley and mint and serve with lemon wedges.
   
   Note
   
   If your asparagus seems too tough, lightly peel the stalks before slicing.