Add two ladles full of the hot beef broth (about 125 ml) and stir to combine. Cook over medium heat, stirring occasionally, until reduced and nearly all of the broth has been absorbed. Continue adding broth, 1-2 ladles at a time, allowing it to cook until the liquid is absorbed before adding another more broth.
Tip: Adjust heat as required to retain a simmer. The mixture should be at a consistent simmer, but not a hard boil.
When adding the last round of broth, test the barley, it should be ALMOST al dente (after approximately 40 minutes). Once half of the liquid is absorbed, stir in the asparagus and mushrooms. Cover risotto with a lid and cook for about 5-7 minutes until asparagus has a desired firmness.
Tip: If the barley is not quite al dente than add an extra ladle of broth or hot water and cook a little longer BEFORE adding the asparagus and mushrooms.
For the best flavor, I like to use homemade beef broth or organic broth from BROX, which can be bought in a 5 litre box and stored in the fridge (unpaid mention). Otherwise, if using bouillon cubes, choose high-quality organic brand. The broth really elevates the flavor of this pearl barley risotto!
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.