Barley Risotto Primavera

Ingredients

• 2 tablespoons olive oil
• 2 carrots, peeled and chopped (about 2/3 cup)
• 1/2 cup finely chopped onion
• 2 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 3 cups cooked quick-cooking barley
• 1/2 cup white wine (optional)
• 1 small zucchini, chopped (about 1 cup)
• 1/2 red bell pepper, chopped (about 3/4 cup)
• 1/2 yellow bell pepper, chopped (about 3/4 cup)
• 1 1/2 to 2 cups low sodium vegetable broth, divided
• 1/4 teaspoon salt
• freshly ground black pepper
• 1 1/2 cups frozen peas
• 3/4 cup grated Parmesan cheese

Preparation

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