Heat the tea oil in a heavy based pan and sauté the mushrooms with the garlic and ginger for approx 5 minutes. Add the barley and stir around to coat the grains with oil.
Add the genmaicha and tamari and slowly bring to the boil. Reduce to simmer, stir and cover the pan to cook for 1 hour. Check occasionally that the grain is not sticking to the bottom of the pan and add a little extra genmaicha if necessary.
Add the asparagus and shallots in the final 2 minutes of cooking
Serve with fresh limes to sprinkle over the risotto.
Note : Arborio rice typically used in risotto has a high GI of 69. Barley contains far less carbohydrates and has a GI of only 25.