Barley Risotto Primavera

Prep: 15 minutes
Cook: 20 minutes
Total time: 35 minutes
Makes: 4 servings
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 ¾ cup)
• 1/2 yellow bell pepper, chopped (about ¾ cup)
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste
• 1 1/2 cups frozen peas
• 3/4 cup grated Parmesan cheese

Directions:

• 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.
• Reduce heat to medium; stir in barley and white wine (if using) or ½ cup broth; cook 1 minute or until liquid is absorbed. Add zucchini, bell peppers and ¾ cup broth; cook 4-5 minutes, stirring occasionally, until liquid is absorbed. Add another ¾ cup broth; cook until vegetables are tender and most of the liquid has been absorbed. Add ¼ teaspoon salt and freshly ground black pepper.
• 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.

Serving Size: 1 3/4 cups
Nutrition Facts: Calories 380; fat 14 g (sat 4 g, mono 5 g, poly 1 g); cholesterol 15 mg; protein 16 g; carbohydrate 50 g; sugars 5 g; fiber 9 g; resistant starch 4.1 g; sodium 620 mg