Barley Vegetable Risotto

By Melvin Jones

6 cups veggie broth
1 Tablespoon of fresh parsley
½ teaspoon of fresh thyme.
1 teaspoon of lemon juice
1/8 cup canola oil
1 pound bag pearl barley
1 zucchini, medium dice
1 yellow squash, medium dice
1 carrot, medium dice
1 red onion, medium dice
1 clove garlic, chopped
1/4 cup whole unsalted butter
Salt and pepper to taste

Bring vegetable broth to a simmer. . Add barley and vegetables to sauté pan cooked vegetables until translucent. Begin slowly adding broth, 1 ladle-full at a time, to the barley/vegetable pan, stirring occasionally: this will bring out the starch in the barley. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy. Add butter and herbs as the last step for more flavor and creaminess to risotto. Seasoned with salt and pepper