Spring Barley Risotto

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2 tablespoons olive oil

1 cup pearled barley

2 leeks, white and light-green parts only, thinly sliced

1/2 cup dry white wine, or water

Coarse salt and freshly ground pepper

14 1/2 ounces vegetable broth

1 bunch asparagus (about 1 pound), trimmed and cut on bias into 2-inch pieces

1 box (10 ounces) frozen peas, defrosted

1/2 cup fresh grated Parmesan

1/4 cup thinly sliced mint leaves, plus small leaves for garnish

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