Barley Risotto With Lima Beans, Asparagus And Spinach Recipe

• 2 Tbsp. extra virgin olive oil
• 1 lrg leek, white and pale green parts only finely minced
• 1 x fennel bulb finely minced
• 1 Tbsp. finely-minced fresh thyme
• 2 1/2 c. pearl barley
• 7 c. vegetable stock
• 1 pch saffron threads
• 10 x asparagus spears trimmed, and sliced into 1/4" pcs on bias
• 1 c. fresh or possibly frzn lime beans (thawed if frzn, blanched and liquid removed if fresh)
• 1/2 lb baby spinach trimmed, and cut into chiffonade
• 1/4 c. freshly-grated Parmesan cheese

Directions