Vegetable Barley Risotto

Ingredients

• 3/4 cup quick-cooking barley
• 1 cup coarsely chopped zucchini
• 1/4 cup minced shallots
• 2 teaspoons olive oil
• 1 teaspoon minced garlic
• 1 can (14 to 14-1/2 ounces) reduced-sodium beef broth
• 3/4 cup chopped tomatoes
• 1/4 teaspoon pepper

Instructions

1. Heat large stockpot over medium heat until hot. Add barley and cook, stirring until lightly toasted, about 5 minutes. Add zucchini, shallots, oil and garlic; cook about 3 minutes until zucchini is crisp tender.

2. Stir in 3/4 cup of broth. Bring to a simmer. Cook 5 minutes until liquid is almost absorbed. Add remaining broth; return to simmer and continue cooking 7 to 9 minutes or until barley is tender. Stir in tomatoes and pepper.