Ingredients

• 1/2 cup pearl barley
• 2 cups chicken stock
• 1 garlic clove, chopped
• 1 shallot, chopped
• 1 1/2 tablespoons extra virgin olive oil
• 1/6 cup carrot, chopped fine
• 1 tablespoon butter
• 1/4 cup zucchini, chopped
• 1 oz.(28g.) parmesan cheese, grated
• Salt and pepper to taste

How to make Barley Risotto directions

• 1

  In a skillet, heat the oil over medium heat. Sauté onion and garlic in oil until tender, stirring frequently. Stir in the barley to coat and increase heat.

• 2

  Add half of the carrots and zucchini and sauté for 1 minute. Add salt to taste. Slowly add the chicken stock and bring to a boil. Reduce to a simmer and cover. Cook for 20 minutes.

• 3

  Season the rest of the vegetables with salt and pepper and add to the skillet. Cook uncovered until the liquid has been absorbed and the barley is tender.

• 4

  Remove from heat. Stir in butter and cheese and serve.