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 1/2 to 2 cups low-sodium vegetable broth, divided
• 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)
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste
• 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 4–5 minutes until onion begins to brown. Add garlic and thyme; cook 1 minute or until fragrant.
2. 2. 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. Add zucchini, bell peppers, and 3/4 cup broth; cook 4–5 minutes, stirring occasionally, until liquid is absorbed. Add remaining 3/4 cup broth; cook until vegetables are tender and most of liquid has been absorbed. Add 1/4 teaspoon salt and freshly ground black pepper.
3. 3. Stir in peas; remove from heat. Let stand 1–2 minutes or until peas are thawed but still bright green. Stir in Parmesan cheese just before serving.