Barley Risotto With Corn and Basil |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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From Everyday Foods No. 25 (Sept. 2005). Ingredients:
28 ounces fat-free low-sodium chicken broth |
4 cups water |
1 tablespoon olive oil |
1 medium onion, finely chopped |
1 cup pearl barley |
1/2 cup dry white wine |
10 ounces frozen corn kernels |
2 cups fresh basil, torn into small pieces |
1/2 cup parmesan cheese, grated |
Directions:
1. In a medium saucepan, bring the broth and four cups of water to a simmer.
2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion, 1- teaspoons salt, and 1/4 teaspoons pepper; cook, stirring occasionally, until onion is softened (4-5 minutes).
3. Add barley; cook, stirring constantly, for one minute.
4. Add wine and cook, stirring, until evaporated (about 1 minute).
5. 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). Continue adding broth mixture in this manner until barley is tender and mixture is creamy (40-50 minutes). (Note: You may not have to use all the broth). Add corn, and cook just to heat through (4-5 minutes).
6. Stir in basil and Parmesan, and season with salt and pepper to taste. Serve immediately, with more grated Parmesan (if you like).
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