Barley Risotto With Corn and Basil

1. 1

   In a medium saucepan, bring the broth and four cups of water to a simmer.

2. 2

   Meanwhile, heat oil in a large saucepan over medium heat.

3. 3

   Add onion, 1- teaspoons salt, and 1/4 teaspoons pepper; cook, stirring occasionally, until onion is softened (4-5 minutes).

4. 4

   Add barley; cook, stirring constantly, for one minute.

5. 5

   Add wine and cook, stirring, until evaporated (about 1 minute).

6. 6

   Add 2 cups of the hot broth mixture to the onion/barley mixture and cook, stirring occasionally, until liquid is almost absorbed (10-12 minutes).

7. 7

   Continue adding broth mixture in this manner until barley is tender and mixture is creamy (40-50 minutes).

8. 8

   (Note: You may not have to use all the broth).

9. 9

   Add corn, and cook just to heat through (4-5 minutes).

10. 10

    Stir in basil and Parmesan, and season with salt and pepper to taste.

11. 11

    Serve immediately, with more grated Parmesan (if you like).

* Per serving · 4 servings · Values may vary.

No additional tips available.