Barley Risotto with Asparagus and Peas

Name: Barley Risotto with Asparagus and Peas
Ingredients: 3 Tbs. olive oil; 1 bunch asparagus, ends trimmed, spears cut on the bias into 1-inch (2.5-cm) pieces; Kosher salt and freshly ground pepper, to taste; 3/4 cup (4 1/2 oz./140 g) minced shallots; 2 tsp. minced garlic; 1 1/2 cups (12 oz./375 g) pearl barley; 1/2 cup (4 fl. oz./125 ml) dry white wine; 6 cups (48 fl. oz./1.5 l) chicken or vegetable broth, warmed; 5 oz. (155 g) goat cheese, crumbled; 1/2 cup (2 1/2 oz./75 g) peas; 1/4 cup (1 oz./30 g) grated Parmigiano-Reggiano cheese