Barley Risotto Primavera

Ingredients

• Servings: 6
• 1 teaspoon vegetable oil
• 2 carrots, diced
• 1 zucchini, diced
• 3 small yellow squash, diced
• 4 1/2 cups chicken broth or vegetable broth
• 1 teaspoon vegetable oil
• 1 small onion, diced
• 2 teaspoons minced garlic
• 1 teaspoon dried thyme
• 1 cup pearl barley
• 2 tablespoons butter (optional)
• 1/2 cup grated parmesan cheese
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• heat 1 teaspoon vegetable oil in a large skillet over medium heat; cook and stir carrots 2 to 3 minutes. add zucchini and yellow squash; cook until tender, 5 to 10 minutes.
• heat chicken broth in a large saucepan over medium heat; reduce heat to low and keep warm.
• heat 1 teaspoon vegetable oil in a separate large skillet over medium heat; cook and stir onion until lightly browned and tender, about 10 minutes. add garlic and thyme; cook until fragrant, 1 to 2 minutes. cook and stir barley into onion mixture until lightly toasted, 2 to 3 minutes.
• pour about 2 cups warm broth into barley mixture; reduce heat to low, and simmer, stirring occasionally, until broth is absorbed, 5 to 10 minutes. add remaining broth, 1/2 cup at a time, allowing broth to absorb before each addition, until barley is tender, 15 to 20 minutes. stir in carrot mixture, butter, and parmesan cheese until cheese melts, 1 to 2 minutes. season with salt and black pepper.