Barley Risotto Primavera

Heat 1 teaspoon vegetable oil in a large skillet over medium heat; cook and stir carrots 2 to 3 minutes. Add zucchini and yellow squash; cook until tender 5 to 10 minutes.

Heat chicken broth in a large saucepan over medium heat; reduce heat to low and keep warm.

Heat 1 teaspoon vegetable oil in a separate large skillet over medium heat; cook and stir onion until lightly browned and tender about 10 minutes. Add garlic and thyme; cook until fragrant 1 to 2 minutes. Cook and stir barley into onion mixture until lightly toasted 2 to 3 minutes.

Pour about 2 cups warm broth into barley mixture; reduce heat to low and simmer stirring occasionally until broth is absorbed 5 to 10 minutes. Add remaining broth 1/2 cup at a time allowing broth to absorb before each addition until barley is tender 15 to 20 minutes. Stir in carrot mixture butter and Parmesan cheese until cheese melts 1 to 2 minutes. Season with salt and black pepper.