Barley Risotto With Summer Vegetables

• 6 cups water
• 1 1/2 teaspoons salt
• 2 tablespoons olive oil, divided
• 1 cup finely chopped yellow squash
• 1 cup finely chopped orange bell pepper
• 1 cup (1/2-inch) cut green beans
• 1/2 cup minced shallots
• 2 garlic cloves, minced
• 1 1/4 cups uncooked pearl barley
• 1/2 cup dry white wine
• 2 cups chopped seeded peeled tomato (about 2 medium)
• 1/4 cup chopped fresh basil
• 1/2 cup (2 ounces) crumbled goat cheese

1. Combine 6 cups water and salt in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add squash, bell pepper, and green beans to pan; saute 6 minutes or until tender. Set aside.
3. Heat remaining 4 teaspoons oil in a large saucepan over medium heat. Add shallots and garlic to pan; cook 3 minutes, stirring frequently. Add barley; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add water mixture, 1/2 cup at a time, stirring constantly until each portion of water is absorbed before adding the next (about 45 minutes total). Add squash mixture, and cook 2 minutes, stirring constantly. Remove from heat, and stir in tomato and basil. Top with the goat cheese.

water, salt, olive oil, yellow squash, orange bell pepper, green beans, shallots, garlic, pearl barley, white wine, tomato, fresh basil, goat cheese

Taken from www.myrecipes.com/recipe/barley-risotto-with-summer-vegetables (may not work)