A delightful twist on the classic risotto, using barley for a nutty flavor and a creamy texture.
Heat the olive oil in a large saucepan over medium heat.
Using extra virgin olive oil adds a rich flavor to the dish.
Add the garlic and onion, and sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the barley and cook for a few minutes until lightly toasted.
Toasting the barley enhances its nutty flavor.
Pour in the white wine and let it simmer until mostly absorbed.
Scrape the bottom of the pan to release any browned bits.
Add the diced tomato, zucchini, and 3 cups of vegetable stock. Season with salt and pepper.
Use warm stock to maintain the cooking temperature.
Bring to a boil, then reduce the heat, cover, and simmer for 25 minutes, stirring occasionally.
Check occasionally to ensure the barley doesn't stick to the pan.
Stir in the peas and cook for an additional 10 minutes, adding more stock if needed.
Taste the barley to ensure it's cooked to your liking.
Stir in the grated Romano cheese and adjust the seasoning with more salt and pepper if needed.
Adding the cheese off the heat prevents it from clumping.
Serve the risotto warm, garnished with additional cheese if desired.
Serve immediately for the best texture and flavor.
