Zucchini Barley & Parmesan Risotto

 

You have been over run with zucchini from the garden. You've made zucchini muffins or bread, did up various zucchini saute's or made a relish and now you are running out of ideas. Well if you like barley you will really dig this dish. It's simple, easy and healthy. The dish ends up where the barley is cooked but still has a slight bite to it. If you prefer softer barley, use more stock and cook it longer. Also, I used Parmigiano Reggiano cheese as I still had some in my refrigerator. Regular grated Parmesan cheese is just fine. And one more thing: I have a 6 ounce ladle which equals a half cup that I used when adding the stock as you do it 1/2 cup at a time.

• 3 cups low sodium chicken broth (or regular) - heated
• 3/4 cup barley
• 1 cups zucchini - medium dice (measuring cup size)
• 1 cup onion - small dice (dry measuring cup size)
• 2/3 cup Parmigiano Reggiano cheese grated
• 1 tbsp. butter
• 1/2 tsp. black pepper
• 1/4 tsp. salt

1. Melt the butter in a skillet over medium high heat and add in the zucchini and onion. Stir and add in the salt and pepper and saute for about 3 minutes.
2. Add in the barley, stir and saute for 1 minute.
3. Add 1/2 cup of stock and cook until almost all of the liquid is absorbed. Repeat 3 more times.
4. When you add the next addition, turn the heat down to medium low and cover. This is so the barley cooks and is not super crunchy. Cook until almost all the liquid is absorbed then add the last 1/2 cup of stock and cover.
5. The whole process takes about 28 minutes.
6. Add in the grated cheese at the end, stir and serve.

 There is enough for four nice servings and really can be a meal all by itself. The cost if the zucchini is from your garden: $3.77. Per person = 94¢