Barley Risotto with Summer Vegetables

Ingredients

• 6 cups water
• 1 1/2 teaspoons salt
• 2 tablespoons olive oil, divided
• 1 cup finely chopped yellow squash
• 1 cup finely chopped orange bell pepper
• 1 cup (1/2-inch) cut green beans
• 1/2 cup minced shallots
• 2 garlic cloves, minced
• 1 1/4 cups uncooked pearl barley
• 1/2 cup dry white wine
• 2 cups chopped seeded peeled tomato (about 2 medium)
• 1/4 cup chopped fresh basil
• 1/2 cup (2 ounces) crumbled goat cheese

Preparation

1. Combine 6 cups water and salt in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add squash, bell pepper, and green beans to pan; sauté 6 minutes or until tender. Set aside.
3. Heat remaining 4 teaspoons oil in a large saucepan over medium heat. Add shallots and garlic to pan; cook 3 minutes, stirring frequently. Add barley; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add water mixture, 1/2 cup at a time, stirring constantly until each portion of water is absorbed before adding the next (about 45 minutes total). Add squash mixture, and cook 2 minutes, stirring constantly. Remove from heat, and stir in tomato and basil. Top with the goat cheese.