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1
In a medium saucepan, bring vegetable broth and the water just to a simmer; reduce heat to low, and cover to keep warm.
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2
Meanwhile, heat oil in a large saucepan over medium.
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3
Add onion, and season with salt and pepper; cook, stirring occasionally, until onion is softened, 4 to 5 minutes.
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4
Add barley; cook, stirring, 1 minute.
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5
Pour in wine; cook, stirring, until absorbed, about 1 minute.
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6
Ladle in 2 cups warm broth; cook, stirring frequently, until almost completely absorbed, 10 to 12 minutes.
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7
Continue to add broth 1 cup at a time, stirring frequently and allowing liquid to be almost absorbed before adding more, until barley is tender and mixture is creamy, 40 to 50 minutes (you may not need all the broth).
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8
Add corn; cook just to heat through, 3 to 5 minutes.
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9
Remove from heat.
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10
Stir in basil and parmesan; season with salt and pepper.
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11
Serve immediately, garnished with more cheese.
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12
This recipe can be made with other vegetables, such as frozen peas, slivered oil-packed sun-dried tomatoes, or chopped roasted bell peppers, in place of the corn.
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13
Or for a spring variation, prepare Asparagus with Lemon Butter (page 272), cut into small pieces, and add it at the end, just to combine and heat through.
