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Ingredients

• 2/3 cup  thinly sliced zucchini
• 1/3 cup  chopped onion
• 1/3 cup  chopped carrot
• 1/4 teaspoon  dried rosemary, crushed
• 1/8 teaspoon  black pepper
• 1 tablespoon  olive oil or cooking oil
• 2/3 cup  quick-cooking barley
• 13/4 cups  Vegetable Stock (recipe, page 18) or one 14 1/2-ounce can vegetable broth
• 1/4 cup  evaporated milk, half-and-half, or light cream

Description

Vegetable Risotto Is A Nourishing Vegetarian Main-dish. To Mix It Up, Heartier Barley Stands In For Rice In This Recipe.

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