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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
• 1 3/4 cups Vegetable Stock (see www.bhg.com) 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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