{ Recipe } Barley Risotto

Barley Risotto. Doesn't that sort of sound like something you might feed your horse? Even though it sounds like animal food, this meal was surprisingly delicious. I had no idea what to expect from the barley, but my husband and I both enjoyed this barley risotto with corn and basil. I served it with a side of steamed green beans and some slices of a french baguette.

Barley Risotto with corn and basil:

Ingredients....

32 oz box low-sodium chicken broth

1 T olive oil

1/2 cup finely chopped onion

1/2 cup pearl barley    ( I bought ours from the bulk section at Whole Foods )

1/4 white wine    ( I use Sauvignon Blanc because it's a dry white plus we like to drink it too )

1 cup frozen corn kernels, thawed

1/4 cup torn basil leaves

salt

pepper

1/4 cup grated parmesan cheese ( I used shredded, doesn't it look pretty? )

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In a medium saucepan, bring broth to a simmer; reduce heat to low.

In a separate large saucepan, heat oil over medium. Add onion; cook until tender. Add barley; cook 1 minute. Add wine; cook, stirring until absorbed. Ladle in 2 cups warm broth; cook stirring frequently until almost absorbed. Repeat procedure, this time 1 cup of broth at a time, approx. 40 to 50 minutes.

Stir in corn and basil once all broth is almost absorbed; cook until heated through. Season to taste with salt and pepper. Stir in grated parmesan cheese. ( I stirred some in and also topped the dish with some too )

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For the green beans I used fresh green beans with ends trimmed off, and I cut them into bite size pieces. I use a steamer basket over simmer for about 5-8 minutes. They'll turn bright green when they're ready. Once cooked, toss with teaspoon of butter, some lemon zest, and a little lemon juice. Salt and pepper to taste.

Enjoy! (: