Barley Risotto Primavera

Method4 steps · about 1 hr

1. 1

   Step 1: Heat 1 teaspoon vegetable oil in a large skillet over medium heat; cook and stir carrots (2) 2 to 3 minutes. Add zucchini (1) and yellow squash (3 small); cook until tender, 5 to 10 minutes.

   Uses 1 teaspoon vegetable oil · 2 carrots, diced · 1 zucchini, diced · 3 small yellow squash, diced

2. 2

   Step 2: Heat chicken broth in a large saucepan over medium heat; reduce heat to low and keep warm.

   Uses 4 ½ cups chicken broth or vegetable broth

3. 3

   Step 3: Heat 1 teaspoon vegetable oil in a separate large skillet over medium heat; cook and stir onion (1 small) until lightly browned and tender, about 10 minutes. Add garlic (2 teaspoons) and thyme; cook until fragrant, 1 to 2 minutes. Cook and stir barley into onion mixture until lightly toasted, 2 to 3 minutes.

   Uses 1 teaspoon vegetable oil · 1 small onion, diced · 2 teaspoons minced garlic · 1 teaspoon dried thyme · 1 cup pearl barley

4. 4

   Step 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 (2 tablespoons), and Parmesan cheese (½ cup) until cheese melts, 1 to 2 minutes. Season with salt (to taste) and black pepper (to taste).

   Continue barley after first broth absorption · 20 minUses Toasted barley and onion mixture · Warm broth added in stages: about 2 cups first, then remaining broth half a cup at a time · Cooked carrot, zucchini and squash mixture · 2 tablespoons butter (optional) · ½ cup grated Parmesan cheese · Salt to taste · Freshly ground black pepper to taste