Vegetable Barley Risotto

Directions

1. 1
   Bring chicken broth to a simmer.
2. 2
   In a separate large saucepan on an adjacent burner, heat the oil and add barley.
3. 3
   Lightly saute: you actually are toasting the barley.
4. 4
   Add vegetables to the barley and saute them until translucent.
5. 5
   Add bay leaf and garlic.
6. 6
   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.
7. 7
   As the mixture absorbs the broth, ladle more into the pot.
8. 8
   When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy.
9. 9
   Add butter as the last step for more flavor and creaminess to risotto.