Barley Risotto Primavera

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat 1 teaspoon of the vegetable oil in a large pot over medium heat. Add the onion and cook about 3 minutes until softened. Stir in the garlic and dried thyme and cook 1 minute more.

2. Add the pearl barley and stir for 2 minutes to lightly toast it.

3. Pour in the chicken broth and bring to a boil. Reduce the heat to low, partly cover, and simmer about 25 minutes, stirring every few minutes, until the barley is nearly tender.

4. While the barley cooks, heat the remaining 1 teaspoon of vegetable oil in a skillet over medium-high heat. Add the carrots and cook 3 minutes.

5. Add the zucchini and yellow squash to the skillet and cook about 4 minutes until tender-crisp. Season lightly with salt and pepper.

6. Stir the cooked vegetables into the barley and cook 3 minutes more, adding a splash of water if it looks too thick, until creamy.

7. Remove from the heat and stir in the butter if using and the Parmesan. Season with salt and black pepper to taste and serve right away.