Barley Risotto Primavera

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2 tablespoons olive oil

2 carrots, peeled and chopped (about 2/3 cup)

1/2 cup finely chopped onion

2 garlic cloves, minced

1/2 teaspoon dried thyme

3 cups cooked quick-cooking barley

1/2 cup white wine (optional)

1 small zucchini, chopped (about 1 cup)

1/2 red bell pepper, chopped (about 3/4 cup)

1/2 yellow bell pepper, chopped (about 3/4 cup)

1 1/2 to 2 cups low sodium vegetable broth, divided

1/4 teaspoon salt

freshly ground black pepper

1 1/2 cups frozen peas

3/4 cup grated Parmesan cheese

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