Barley Risotto with Roasted Vegetables

Instructions

1. Roast the vegetables
   Preheat oven to 425°F (220°C). Toss the zucchini, bell peppers, and eggplant with 1 tablespoon olive oil, 1 tablespoon thyme, salt, and pepper. Spread on a baking sheet in a single layer and roast for 20-25 minutes until tender and slightly caramelized, turning halfway through.
2. Prepare the barley base
   While vegetables are roasting, heat the remaining tablespoon of olive oil in a large, deep skillet or Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
3. Toast the barley
   Add the barley to the skillet and stir to coat with oil. Toast for 2-3 minutes until lightly golden, stirring frequently. If using wine, add it now and simmer until mostly absorbed, about 2 minutes.
4. Cook the barley risotto-style
   Add 1 cup of warm broth to the barley. Cook, stirring frequently, until liquid is mostly absorbed. Continue adding broth 1/2 cup at a time, allowing liquid to be absorbed before adding more, stirring frequently. This process will take about 35-40 minutes until barley is tender but still has a slight chew.
5. Incorporate roasted vegetables
   When barley is cooked, fold in the roasted vegetables gently. Add the remaining thyme leaves, lemon juice, and Parmesan cheese. Stir to combine and melt the cheese. Season with salt and pepper to taste.
6. Rest and serve
   Remove from heat and let stand for 2 minutes. The risotto should be creamy but not soupy. Serve in warmed bowls with additional Parmesan cheese sprinkled on top if desired.