Put barley cook in chicken broth without washing it — it is important to maintain the viscosity of risotto. One serving is enough 150 grams of pearl barley.
In the meantime, it is necessary to have time to fry in vegetable oil chopped half a carrot, a little leek. Boil the asparagus and artichokes. And too finely chopped. When the barley is almost ready, add to it two tablespoons of each ingredient. Keep on low heat until cooked, stirring and pouring broth if necessary.
In the finished dish add the parsley, three cubes of butter, half a tablespoon of olive oil, flavored truffle, grated tablespoon Parmesan cheese and mix thoroughly. However, it is not necessary to decorate risotto asparagus, mushrooms, artichokes and sun-dried tomatoes, because keep from eating immediately deified barley impossible.
By the way, if there are no artichokes, replace them with boiled potatoes.