Roasted Vegetable and Barley Risotto

This hearty and flavorful one-pot risotto is packed with roasted vegetables and chewy barley. It's a great way to get your daily dose of veggies and whole grains, and it's easy to make in just one pot.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 cup pearl barley
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 1/2 cup chopped celery
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 (15 ounce) can diced tomatoes

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large saucepan, heat the olive oil over medium heat.
3. Add the onion, carrots, celery, bell pepper, and zucchini to the saucepan and cook until softened, about 5 minutes.
4. Add the barley to the saucepan and cook for 1 minute, stirring to coat.
5. Add the diced tomatoes and enough water to cover the barley by 1 inch.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the barley is tender and the liquid has been absorbed.
7. Remove from heat and stir in Parmesan cheese, if desired.
8. Serve immediately.