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Barley Risotto

3 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, finely chopped
1 cup pearl barley
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped celery
1/4 cup finely chopped carrots
1/2 cup finely chopped zucchini
4 cups chicken broth
Salt and freshly ground pepper, to taste
2 tablespoons freshly grated Parmigiano-Reggiano cheese

1. In a large saucepan over medium heat, melt 2 tablespoons butter with the olive oil. Add the onion and cook, stirring frequently, until tender, about 5 minutes. Raise the heat to medium-high and add the barley. Cook stirring constantly, for 1 minutes. Stir in half of the remaining vegetables and cook for 1 minute more. Add all the broth and bring to a simmer. Cover and cook for 20 minutes.
2. Add salt, pepper and the remaining vegetables. Cook uncovered for 10 minutes more, or until the liquid has evaporated and the barley is tender. Remove from the heat.
3. Beat in the remaining tablespoon of butter. Stir in the cheese and serve immediately.

Serves 4.