Springtime Barley Risotto

Ingredients

• 2 tablespoons olive oil
• 1 cup pearl barley
• 2 leeks, white and light-green parts only, thinly sliced (be sure to clean the leeks well to remove any grit)
• 12 cup dry white wine (for non-alcoholic version substitute water or broth)
• 2 cups water
• coarse salt & freshly ground black pepper
• 14 ounces vegetable broth
• 1 bunch asparagus, trimmed and cut on bias into 2-inch pieces (about 1 pound)
• 10 ounces frozen peas, thawed (I used only about 6-8 ounces)
• 14-12 cup freshly grated parmesan cheese
• 14 cup mint leaf, thinly slice plus a few whole leaves for garnish