Barley Risotto Primavera

Ingredients

• 4 servings pepper black freshly ground to taste
• 0.7 cup carrots peeled chopped
• 0.5 teaspoon thyme dried
• 2  garlic clove minced
• 2 tablespoons olive oil 
• 0.5 cup onion finely chopped
• 0.8 cup parmesan cheese grated
• 1.5 cups peas frozen
• 3 cups quick-cooking barley cooked
• 0.3 teaspoon salt 
• 1.5 cups vegetable broth low-sodium divided
• 1 cup zucchini chopped

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add carrot and onion, and cook 45 minutes until onion begins to brown.
3. Add garlic and thyme; cook 1 minute or until fragrant.
4. Reduce heat to medium; stir in barley and white wine (if using) or 1/2 cup broth; cook 1 minute or until liquid is absorbed.
5. Add zucchini, bell peppers, and 3/4 cup broth; cook 45 minutes, stirring occasionally, until liquid is absorbed.
6. Add remaining 3/4 cup broth; cook until vegetables are tender and most of liquid has been absorbed.
7. Add 1/4 teaspoon salt and freshly ground black pepper.
8. Stir in peas; remove from heat.
9. Let stand 12 minutes or until peas are thawed but still bright green. Stir in Parmesan cheese just before serving.