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
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.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/corn-basil-barley-risotto/