Finely dice shallots and garlic and sauté in a little butter. Then add the pearl barley or barley that has been swollen overnight (i.e. not milled) and fry everything a little. Finally, first deglaze with wheat beer and stir continuously until the liquid has boiled down. Then add two thirds of the white and green asparagus cut into small pieces. Subsequently, keep pouring broth with a soup ladle and cook down, stirring constantly, until the grains have the desired consistency. The more the risotto ingredients are stirred without liquid or with little liquid over the hot pan bottom, without burning, the more roasting substances are created and the more flavorful the risotto becomes. That's why they say a risotto gets better the more you stir it. But it's not about stirring, it's about the roasting substances and avoiding burning.
Italian gourmets also eat risotto al dente, that is, so that they have something between their teeth. However, it is also known that the inhabitants of the German-speaking culture prefer it cooked longer.
When the pearl barley is cooked to your liking, remove from the heat, stir in the remaining third of the green and white asparagus cut into small pieces, grated Emmental cheese and butter flakes, season with salt and pepper and let rest, covered, for 10 minutes, giving the grain risotto a creaminess. Finally, dress, add fresh seasonal herbs on top to taste and serve.