Barley Risotto Primavera

Ingredient List:  (Please note, these are approximate measures. I do not measure when I cook, I simply eyeball and hope for the best! It’s okay to use more of an ingredient that you like and it’s great to experiment by substituting ingredients! Choose organic products when possible, particularly vegetables that you do not peel prior to eating.)

2 tablespoons extra-virgin olive oil

2 medium carrots, peeled and chopped
1 medium onion, peeled and chopped
1 small zucchini, chopped

1 small yellow squash, chopped
1 medium red bell pepper, chopped
1 medium broccoli crown, chopped

4 stalks asparagus, chopped
½ bag frozen peas

2 garlic cloves, minced
a few sprigs of fresh thyme
3 cups cooked barley (I pre-cook mine weekly. Look for quick cooking if you need to save time)
1/2 cup white wine, apple juice or other clear fruit juice (substitute broth or water if needed)
1 – 1½ cups low sodium vegetable broth (substitute water if needed)

¼ – ½ cup shredded mozzarella, parmesean or Italian blend cheese

Freshly ground salt and pepper

Cooking Instructions:

1. In large sauté pan, heat oil over medium heat. Add carrot, onion, garlic and thyme. Cook until onion browns and the garlic is fragrant.

2. Stir in barley and white wine. Cook until liquid is absorbed. Add remaining vegetables (except for peas) and 1/2 cup broth. Stir occasionally and cook until liquid is absorbed. Add additional 1/2 cup broth. Continue to cook until most of the liquid has been absorbed and vegetables are soft. (This step should take about 15 minutes total.)

3. Remove from heat, stir in peas and mozzarella cheese. Let rest until peas are thawed. Add freshly ground salt and pepper to taste. Garnish with fresh parsley and grated parmesean cheese if desired (that’s what I did!)