A twist on Risotto

Looks like risotto doesn't it?  Well it pretty much is, except for instead of arborio rice, it calls for barley!  Which is totally awesome, because barley offers tons of great vitamins and its just a great grain overall.  While I still LOVE regular risotto, I was pretty stoked to find this awesome play on the traditional recipe.  Now I always say that these recipes are quick and easy, which really they all are!  This is definitely easy, but is a tad more time consuming.  Just like a regular risotto it requires lots of babysitting, but the end product is totally worth it!  I would recommend making this on a night that you have a little more time, just so you aren't starving and then end up eating the entire pot by yourself.  Because I'm telling you it is THAT good!

ENJOY!

Barley Risotto with Corn and Basil

14.5 oz low sodium vegetable broth

4 cups water

2 T olive oil

1 onion, finely chopped

S&P

1 cup pearl barley

1/2 cup dry white wine

2 cups fresh or frozen corn

2 cups lightly backed fresh basil

1/2 cup grated parmesan 

In a med saucepan, bring vegetable broth and water to a simmer; reduce heat and cover to keep warm.

Meanwhile, heat oil in a large saucepan over med.  Add onion, and season with S&P, cook, stirring occasionally, until onion is softened, 4-5 min.  Add barley; cook, stirring, 1 minute.  Pour in wine; cook, stirring, until absorbed, about 1 min.

Ladle in 2 cups warm broth; cook, stirring frequently, until almost completely absorbed, 10-12 min.  Continue to add broth, 1 cup at a time, stirring frequently and allowing liquid to almost absorb before adding more, until barley is tender, 40-50 min.  ( you may need more or less broth, I added at least 2 extra cups).  Add corn, cook 3-5 min more. 

Remove from heat.  Stir in basil and parm; season with S&P. 

Serves 4.

Logan Rating: ***