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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

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    star44
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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.
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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.

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7 USER REVIEWS
  • Nutrition

    star55

    With the protein in barley and the cheese it is more than enough for a meal. I am not a vegan and if you feel the need, then by all means add more animal protein but it is not needed.
    Nutritional analysis

    Per 1 cup cooked pearl barley
    Calories - 193
    Protein - 3.5g
    Fat - 0.7g
    Cholesterol - 0
    Carbohydrate - 44g
    Total dietary fiber - 6g
    Calcium - 17mg
    Iron - 2mg
    Magnesium - 35 mg
    Phosphorus - 85 mg
    Potassium -146 mg
    Sodium - 5 mg
    Zinc - 1.2 mg
    Copper - 0.16 mg

    Manganese - 0.4 mg
    Selenium - 13.5 mcg
    Vitamin C - 0
    Thiamin - 0.13 mg
    Riboflavin - 0.09 mg
    Niacin - 3.23 mg
    Pantothenic acid - 0.21 mg
    Vitamin B6 - 0.18 mg
    Folate - 25 mg
    Vitamin B12 - 0
    Vitamin A - 11 IU
    Vitamin E - 0.01 mg
    Vitamin K - 1.25mcg
  • It's a side dish!

    star22

    While the dish does sound good, I wouldn't consider it a main dish. I might serve along side some type of meat maybe pork or chicken.

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(7 reviews)
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