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Categories:
olive oil carrots onion garlic thyme barley white wine zucchini red bell pepper yellow bell pepper vegetable broth salt freshly ground black pepper frozen peas Parmesan cheese
Viewed: 37 - Published at: 3 years agoIngredients
- 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 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 1/2 to 2 cups low sodium vegetable broth, divided
- 1/4 teaspoon salt
- freshly ground black pepper
- 1 1/2 cups frozen peas
- 3/4 cup grated Parmesan cheese
Method
- Heat oil in a large nonstick skillet over medium-high heat. Add carrot and onion, and cook 4 to 5 minutes until onion begins to brown. Add garlic and thyme; cook 1 minute until fragrant.
- Reduce heat to medium; stir in barley and white wine (if using) or i1/2 cup broth. Cook 1 minute until liquid is absorbed. Add zucchini, bell peppers, and i1/2 cup broth; cook 4 to 5 minutes, stirring occasionally, until liquid is absorbed. Add remaining i1/2 cup broth; cook until vegetables are tender and most of the liquid has been absorbed. Season with i1/2 teaspoon salt and freshly ground black pepper.
- Stir in peas; remove from heat. Let risotto rest 1 to 2 minutes until peas are thawed but still bright green. Stir in Parmesan cheese just before serving.
