Barley Risotto with Mushrooms and Asparagus

Cook the mushrooms and asparagus:
5 Heat the oil in a 10-inch skillet over medium-high heat. 
8 Add the mushrooms and cook in one layer until they begin to turn golden brown, 3-5 minutes. Give the mushrooms a stir, then add the asparagus, garlic, ½ teaspoon salt and ¼ cup water to the pan.  Cook a few more minutes, until the water evaporates, and the asparagus turns bright green with tender crunch when you take a bite. Set aside.
Make the risotto:
0 Put the olive oil and butter in a 10-12 inch saute pan with at least 2-inch sides (I love to use my Everyday Pan for this) and place over medium heat. When the butter is melted, stir in the shallot. Cook 2-3 minutes, until softened. Add the barley and stir to coat the grains in the oil.
1 Add the lemon zest, herbs de Provence, water, 2 teaspoons salt and stir to combine. *If you're using vegetable broth instead of water, reduce the salt to 1 teaspoon. 
2 Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pan and cook 15 minutes. Remove the lid and continue cooking 15-20 more minutes, until the barley is tender and all but about ½ cup of the liquid is absorbed.
3 Remove the lemon zest strips. Add the goat cheese, Parmesan and parsley and stir until thick and creamy.
6 Add the mushroom mixture to the barley risotto and stir to combine.  Serve in bowls topped with additional cheese and lemon zest to taste.