Vegetarian Barley Risotto - cooking recipe

Ingredients

2 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 1/2 cups barley
4 cups vegetable stock
1 bay leaf, or more to taste
1 head broccoli, cut into florets
1 zucchini, shredded
1 yellow squash, shredded
2 carrots, shredded
1/2 cup water
salt and ground black pepper to taste

Preparation

Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add barley; cook and stir it is light brown and smells nutty, about 10 minutes.
Stir 2 cups vegetable stock and bay leaf into the pot; bring to a boil. Simmer until most of the stock is absorbed, about 10 minutes. Add 1 cup stock and broccoli. Reduce heat and simmer, covered, until most of the stock is absorbed, about 10 minutes.
Stir remaining 1 cup stock, zucchini, yellow squash, carrots, water, salt, and pepper into the pot. Simmer until stock is mostly absorbed and broccoli is soft, about 5 minutes. Discard bay leaf.