Peel and chop the shallots and squeeze the garlic and mill in the olive oil in a large saucepan. An alternative that is nicer to the stomach is to remove the onion pieces from the oil after milling as the oil has absorbed the onion flavor.
Add 6 cup broth and then the rinsed rice and bring to a boil on low heat. Stir every few minutes.
When the rice starts to boil dry, add the rest of the broth and the white wine.
Chop asparagus and cherry tomatoes and add to the rice. Also add the drained barley hearts and vegobits. Keep stirring at regular intervals.
When the rice starts to get a thick, creamy texture, remove from the plate and stir down the spices.
