410
Barley Risotto with Corn and BasilRisotto is typically made with Arborio rice, but pearl barley is a good substitute; it produces a dish that is similar in texture but with a nuttier taste and more fiber.
  • 2 cans reduced-sodium chicken broth, (14.5 ounces each)
  • 2 tablespoon olive oil
  • 1 medium onion, finely chopped
  • Coarse salt and ground pepper
  • 1 cup pearl barley
  • 1/2 cup dry white wine
  • 1 package frozen corn kernels, (10 ounces)
  • 2 cups packed fresh basil leaves, torn into small pieces
  • 1/2 cup grated (about 2 ounces) Parmesan cheese, plus more for serving
servings:4
  1. In a medium saucepan, bring broth and 4 cups water just to a simmer.
  2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion, 2 teaspoons salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Add barley; cook, stirring constantly, 1 minute. Then add wine; cook, stirring, until evaporated, about 1 minute.
  3. Add 2 cups hot broth mixture; simmer, stirring occasionally, until almost absorbed, 10 to 12 minutes. Continue adding broth mixture in this manner until barley is tender and mixture is creamy, 40 to 50 minutes (you may not have to use all the broth). Add corn; cook just to heat through, 4 to 5 minutes.
  4. Stir in basil and Parmesan; season with salt and pepper. Serve immediately, with extra cheese.
25 min25 min60 min

Barley Risotto with Corn and Basil

  • Yahoo users:

    star44
    10 ratings
  • My Ratings

    Posting rating…
    Sign in to rate
Risotto is typically made with Arborio rice, but pearl barley is a good substitute; it produces a dish that is similar in texture but with a nuttier taste and more fiber.
Search

Ingredients

  • 2 cans reduced-sodium chicken broth, (14.5 ounces each)
  • 2 tablespoon olive oil
  • 1 medium onion, finely chopped
  • Coarse salt and ground pepper
  • 1 cup pearl barley
  • 1/2 cup dry white wine
  • 1 package frozen corn kernels, (10 ounces)
  • 2 cups packed fresh basil leaves, torn into small pieces
  • 1/2 cup grated (about 2 ounces) Parmesan cheese, plus more for serving

Directions

  1. 1In a medium saucepan, bring broth and 4 cups water just to a simmer.
  2. 2Meanwhile, heat oil in a large saucepan over medium heat. Add onion, 2 teaspoons salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Add barley; cook, stirring constantly, 1 minute. Then add wine; cook, stirring, until evaporated, about 1 minute.
  3. 3Add 2 cups hot broth mixture; simmer, stirring occasionally, until almost absorbed, 10 to 12 minutes. Continue adding broth mixture in this manner until barley is tender and mixture is creamy, 40 to 50 minutes (you may not have to use all the broth). Add corn; cook just to heat through, 4 to 5 minutes.
  4. 4Stir in basil and Parmesan; season with salt and pepper. Serve immediately, with extra cheese.

Browse Recipe

7 USER REVIEWS
  • Pretty good with a few some additons

    star44

    It already contains chicken broth and cheese, so I have to wonder what is wrong with people who think they need to ruin this by adding more animal products? You should not eat meat at every meal people; give it a rest. As a matter of fact, I used vegetable broth instead of chicken broth and added some spinach instead of so much basil. I am thinking of adding black beans next time. Mushrooms or tomatoes would also be good. I also don't understand the reviewer who questioned why there was no salt or pepper when it does call for both.
  • Can this be correct?

    star33

    Who wrote this recipe? No salt and pepper? I guess the cheese provides most of the salt. Two cups PACKED basil? That's a heck of a lot. The ingredient combination is probably good, but I question the quantities and seasonings. I would proceed with caution.
  • Hearty with simple ingredients.

    star44

    I just made this dish. It is a wonderful simple dish with great flavor. I am going to suggest leaving out the 2 teaspoons of salt like suggested in the recipe. Even with the low sodium chicken broth, the parmesan cheese provides enough salt. So when I made this dish, I did find it saltier than to my liking. Once completed with the dish, and more salt is needed? Then add. Better to be less salty than too salty. :) Good recipe to add additional items. Mushrooms, sun dried tomatoes, etc.
  • sounds good!

    star44

    I love barley and have it frequently, often stirring in parmesan cheese... just not done as a risotto. It sounds great as it is, but definitely wouldn't hurt with a little chicken or pork with it.
  • It needs some lean meat

    star44

    It sounds good but I would add some dark turkey or lean pork.

Pagination

(7 reviews)
* Required
  1. Rating is required
  2. Title is required
  3. Write at least 3 characters
Posting review…
Sorry, we were unable to submit your review. Please try again.