Barley Risotto Primavera

Barley Risotto Primavera

 

INGREDIENTS:

1 teaspoon vegetable oil

2 carrots, diced

1 zucchini, diced

3 small yellow squash, diced

4 1/2 cups chicken 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

DIRECTIONS:

1. 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.

2. Heat chicken broth in a large saucepan over medium heat; reduce heat

to low and keep warm.

3. 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.

4. 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.

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