Asparagus, Leek, and Barley Risotto

1 T olive oil
2 cups thinly slices leeks, both white and green parts (takes about 2 medium leeks)
2 garlic cloves, minced
1/2 cup thinly sliced scalions, white and green parts
salt
1 cup barley, hulled or semi-pearled, washed
1/2 cup dry white wine
3.5 cups veggie stock
1/2 pound of asparagus
1 cup green peas (we used frozen)
1/2 cup grated parmesan cheese
1 T butter, optional (we used about half)
1 t fresh lemon juice
freshly ground black pepper
fresh parsley

Preheat to 350. heat oil in a medium/big oven-proof pot. add leeks, scallions, and a sprinkling of salt, saute until soft, maybe 5 minutes. Add barley, stir to combine. Add the wine and simmer uncovered until the wine has evaporated, about 5 minutes. Then add the stock and 1/4 t salt, bring to a boil. cover the pot (lid or aluminum foil), and stick it in the oven. Bake for about an hour, until the barley is tender and liquid is absorbed. While that's cooking, cut up your asparagus (remove the hard ends) into 1-inch pieces and steam it with the peas. We have a bootleg steaming set-up where you are basically boiling it with very little water, but hey, that worked, and we just added the little bit of liquid that was left to capture all those escaping nutrients.
After you're satisfied with the tenderness of your barley, transfer the pot to the stovetop and simmer it over low heat to a) get rid of remaining liquid and b) give that barley a little extra heat so it moves towards translucence. yay! now stir in the parm, some butter, lemon juice, the veggies, and a sprinkling of black pepper. salt to taste.