We’ve been hit by a heat wave here in the Bay Area, yet somehow I managed to catch a little cold. I blame it on the office AC; despite wearing a long sleeve shirt and leggings, I was freezing on Monday and Tuesday. On Thursday, I was struck by a sore throat and sporadic cough – no fun.
All this to say, I haven’t had much of an appetite or compulsion to cook lately. When it’s 90+ degrees, I’m happy to survive on salads and sandwiches. So when Saturday rolled around, I turned to one of my go-to sources for fast yet full-flavored recipes: a Martha Stewart Living Magazine cookbook I won in a contest four years ago. (You know I’m a sucker for contests.)
While flipping through the pages, this summery barley risotto, filled with sweet corn, basil and cheese, caught my eye. It requires a short list of ingredients, minimal prep work and about an hour on the stove top (with some occasional stirring). The result: a creamy yet toothsome dish that will appeal to anyone – healthy or sick.
I’ve made – and enjoyed – quite a few risotto recipes but have never used barley in the base. It was a welcome twist. The barley adds a slight nuttiness and chew that Arborio rice can’t quite replicate. And while this vegetarian dish is delicious as is, you can gild the lily by adding a little crumbled bacon on top just before serving.
Recipe adapted from Everyday Food: Fresh Flavor Fast.
- 3 cups vegetable broth
- 3½ cups water
- 2 tablespoons olive oil
- 1 onion, finely diced
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 cup pearl barley
- ½ cup dry white wine
- 2 cups frozen corn kernels
- 1 cup tightly packed fresh basil, torn into small pieces
- ½ cup grated Asiago cheese, plus more for serving
- 4-6 strips cooked black forest bacon, crumbled (optional, for topping)
- In a medium sauce pan, bring broth and water to a simmer.
- Meanwhile, heat olive oil in a large pot over medium heat. Add onion, salt and pepper; cook, stirring occasionally, until onion is softened, about 5 minutes.
- Add barley; cook, stirring constantly, for 3 minutes. Then add wine; cook, stirring constantly, for 1 minute.
- Add 1½ cups hot broth mixture; simmer, stirring occasionally, until almost absorbed, about 10 minutes. Continue adding ½ cup hot broth mixture in this manner until barley is tender and mixture is creamy, 40-50 minutes.
- Add corn and cook to heat through, 4-5 minutes.
- Turn off heat and stir in basil and Asiago cheese. Serve immediately with extra cheese and crumbled bacon, if using.
This looks like a great way to use summery ingredients like corn and basil. I’ve never seen a barley risotto before, but it sounds like a cool idea.