Pearl Barley Risotto with Asparagus

Red Wine Reduction

• 1 onion (approx. 150 g), quartered
• 1 garlic clove
• 40 g unsalted butter, diced
• 1 - 2 tsp meat stock paste (see tips)
  of 1 - 2 tsp vegetable stock paste (see tips)
• 2 sprigs fresh thyme, leaves only
• 250 g water
• 110 g red wine

Pearl Barley Risotto

• 50 g Parmesan cheese, crust removed and cut in pieces (3 cm)
• 1 leek (approx. 110 g), white part only, cut in 4 pieces
• 20 g extra virgin olive oil
• 20 g unsalted butter, diced
• 300 g pearl barley
• 100 g verjuice (see tip)
  of 100 g dry white wine
• 750 g water
• 2 tsp meat stock paste (see tips)
  of 2 tsp vegetable stock paste (see tips)
• 6 baby beetroot, peeled, quartered
• 12 baby carrots, peeled
• 1 bunch asparagus, trimmed and cut in pieces (4 cm)
• 1 pinch fine sea salt, or to taste
• 1 pinch ground black pepper, or to taste