Barley Risotto Primavera

INGREDIENTS
2 tbsp olive oil
2 carrots, peeled and chopped (about 2/3 cup)
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 tsp dried thyme
3 cups cooked quick-cooking barley
1/2 cup white wine (optional)
1 small zucchini/ sponge gourd 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 or water
1/4 tsp salt
freshly ground black pepper
1 1/2 cups frozen peas
3/4 cup grated Parmesan cheese

METHOD
Heat oil in a large non-stick 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 � cup broth. 
Cook 1 minute until liquid is absorbed. 
Add zucchini, bell peppers, and ï½ cup broth; cook 4 to 5 minutes, stirring occasionally, until liquid is absorbed. 
Add remaining  ½ cup broth; cook until vegetables are tender and most of the liquid has been absorbed. Season with 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.


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