Veggie Barley Risotto

Cook Time 1 hour
Total Time 1 hour
Servings 4 servings


  • 1 cup hulless barley
  • 4 cups vegetable broth
  • 2 tsp vegetable or olive oil
  • 2 tsp minced garlic
  • 1 small onion diced
  • 2 carrots diced
  • 1 zucchini diced
  • 3 small yellow squash diced
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • cup ½ grated Parmesan Cheese


  • In a medium saucepan, bring 3 cups of vegetable broth to a boil and stir in barley.
  • Cover, reduce heat to medium and simmer for 60 minutes or until tender adding up to 1 more cup of broth if needed.
  • While barley is cooking, heat oil in a pan and sauté garlic, onion, and carrots about 5 minutes. Add zucchini, yellow squash, and thyme and continue to sauté until all vegetables are tender about 5 more minutes.
  • Remove from heat and keep warm.
  • When barley is tender, combine barley and sautéed vegetables and season with salt and pepper to taste. Top with parmesan cheese and serve.