Barley & Vegetable Risotto

By Greywolf

Ingredients

• 2 tsp margarine
• 1 small onion, chopped
• 1 cup broth
• 1/2 cup pearl barley, uncooked, well rinsed
• 1 large zucchini, finely chopped
• 1/2 cup grape tomatoes, halved
• 1/4 cup Kraft Extra Virgin Olive Oil Pesto Parmesan Dressing
• 1/4 cup Parmesan Light grated cheese
• 1/4 cup chopped fresh basil

Preparation

Step 1

Melt margarine in large saucepan on medium heat. Add onions; cook and stir 3 minutes. Stir in broth and barley. Bring to boil; cover. Simmer on low heat 25 minutes or until barley is tender.

Stir in zucchini, tomatoes and dressing; cook covered for 10 minutes, stirring occasionally. Remove from heat.

Add cheese and basil; mix lightly.