Barley Risotto Primavera

Ingredients

• 2  carrots diced
• 4.5 cups chicken broth 
• 1 teaspoon thyme leaves dried
• 2 teaspoons garlic minced
• 1 small onion diced
• 0.5 cup parmesan cheese grated
• 1 cup pearl barley 
• 6 servings salt and pepper black freshly ground to taste
• 1 teaspoon vegetable oil 
• 3 small baby squash diced yellow
• 1  zucchini diced

Equipment

• frying pan
• sauce pan

Directions

1. Heat 1 teaspoon vegetable oil in a large skillet over medium heat; cook and stir carrots 2 to 3 minutes.
2. Add zucchini and yellow squash; cook until tender, 5 to 10 minutes.
3. Heat chicken broth in a large saucepan over medium heat; reduce heat to low and keep warm.
4. 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.
5. 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.
6. 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.
7. 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.