Barley Risotto with Onion, Corn, and Basil
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
2 cans (14 1/2 ounces each) low-sodium vegetable broth4 cups water2 tablespoons olive oil1 onion, chopped1 cup pearl barley1/2 cup dry white wine2 cups fresh corn kernels1 cup fresh basil leaves, torn into small pieces1/2 cup grated parmesanSalt & Pepper to taste
1. In a saucepan, bring vegetable broth and water to a simmer, reduce heat to low, and cover to keep warm.
2. Meanwhile, heat oil in a large saucepan over medium. Add onion, and season with salt and pepper; cook, stirring occasionally, until onion is softened, 4-5 minutes. Add barley; cook, stirring for 1 minute. Pour in wine; cook, stirring, until absorbed, about 1 minute.
3. Ladle in 2 cups warm broth; cook, stirring frequently, until almost completely absorbed, 10 to 12 minutes. 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, 40-50 minutes. Add corn; cook just to heat through, about 5 minutes.
4. Remove from heat. Stir in basil and parmesan; season with salt and pepper. Serve immediately.
2. Meanwhile, heat oil in a large saucepan over medium. Add onion, and season with salt and pepper; cook, stirring occasionally, until onion is softened, 4-5 minutes. Add barley; cook, stirring for 1 minute. Pour in wine; cook, stirring, until absorbed, about 1 minute.
3. Ladle in 2 cups warm broth; cook, stirring frequently, until almost completely absorbed, 10 to 12 minutes. 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, 40-50 minutes. Add corn; cook just to heat through, about 5 minutes.
4. Remove from heat. Stir in basil and parmesan; season with salt and pepper. Serve immediately.
Nutritional Info Amount Per Serving
- Calories: 419.7
- Total Fat: 12.2 g
- Cholesterol: 9.9 mg
- Sodium: 1,275.7 mg
- Total Carbs: 63.0 g
- Dietary Fiber: 10.9 g
- Protein: 13.5 g
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