Barley Risotto With Corn And Basil

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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 wine
• 10 ounces frozen corn kernels
• 2 cups fresh basil, torn into small pieces
• 1/2 cup parmesan cheese, grated

Recipe

• 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).