Corn, Basil and Barley Risotto
 
 
Makes 4 servings
Ingredients
  • 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)
Instructions
  1. In a medium sauce pan, bring broth and water to a simmer.
  2. 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.
  3. Add barley; cook, stirring constantly, for 3 minutes. Then add wine; cook, stirring constantly, for 1 minute.
  4. 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.
  5. Add corn and cook to heat through, 4-5 minutes.
  6. Turn off heat and stir in basil and Asiago cheese. Serve immediately with extra cheese and crumbled bacon, if using.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/corn-basil-barley-risotto/