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Gallery Barley Risotto with Corn and Basil Recipe Summary prep: 25 mins total: 1 hr Servings: 4

Ingredients Ingredient Checklist 2 cans reduced-sodium chicken broth, (14.5 ounces each) 2 tablespoon olive oil 1 medium onion, finely chopped Coarse salt and ground pepper 1 cup pearl barley 1/2 cup dry white wine 1 package frozen corn kernels, (10 ounces) 2 cups packed fresh basil leaves, torn into small pieces 1/2 cup grated (about 2 ounces) Parmesan cheese, plus more for serving

Variations If you prefer, replace the corn with other cooked vegetables, such as peas, green beans, zucchini, or mushrooms.

Gallery Barley Risotto with Corn and Basil

Recipe Summary prep: 25 mins total: 1 hr Servings: 4

Barley Risotto with Corn and Basil

Barley Risotto with Corn and Basil

Barley Risotto with Corn and Basil

Recipe Summary prep: 25 mins total: 1 hr Servings: 4

Recipe Summary

prep: 25 mins total: 1 hr

Servings: 4

prep: 25 mins

total: 1 hr

prep:

25 mins

total:

1 hr

Servings: 4

4

Ingredients

Ingredients

  • 2 cans reduced-sodium chicken broth, (14.5 ounces each) 2 tablespoon olive oil 1 medium onion, finely chopped Coarse salt and ground pepper 1 cup pearl barley 1/2 cup dry white wine 1 package frozen corn kernels, (10 ounces) 2 cups packed fresh basil leaves, torn into small pieces 1/2 cup grated (about 2 ounces) Parmesan cheese, plus more for serving

Directions

In a medium saucepan, bring broth and 4 cups water just to a simmer.

Meanwhile, heat oil in a large saucepan over medium heat. Add onion, 2 teaspoons salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Add barley; cook, stirring constantly, 1 minute. Then add wine; cook, stirring, until evaporated, about 1 minute.

Add 2 cups hot broth mixture; simmer, stirring occasionally, until almost absorbed, 10 to 12 minutes. Continue adding broth mixture in this manner until barley is tender and mixture is creamy, 40 to 50 minutes (you may not have to use all the broth). Add corn; cook just to heat through, 4 to 5 minutes.

Stir in basil and Parmesan; season with salt and pepper. Serve immediately, with extra cheese.

Variations If you prefer, replace the corn with other cooked vegetables, such as peas, green beans, zucchini, or mushrooms.

Variations

If you prefer, replace the corn with other cooked vegetables, such as peas, green beans, zucchini, or mushrooms.

Reviews (4)

 Add Rating & Review     14 Ratings   5 star values:        5    4 star values:        4    3 star values:        4    2 star values:        1    1 star values:        0

Reviews (4)

Add Rating & Review     14 Ratings   5 star values:        5    4 star values:        4    3 star values:        4    2 star values:        1    1 star values:        0

Add Rating & Review

14 Ratings 5 star values: 5 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0

14 Ratings 5 star values: 5 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0

14 Ratings 5 star values: 5 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0

  • 5 star values: 5 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0

    Martha Stewart Member     Rating: Unrated       07/17/2012   I made this as a side for dinner tonight. It. Was. Fantastic! And pretty simple to make! I was wondering what the calories are in one serving...?  

Martha Stewart Member     Rating: 4 stars       08/18/2011   Very good use of barley! Delicious!  

Martha Stewart Member     Rating: Unrated       06/24/2010   This recipe is amazing! I used frozen peas instead of corn (it was a recommended substitute in the Everyday Food Book) and it was perfection. Barley is a whole grain, i.e. even better for you than rice, so this is not only delicious, it is healthy!! FYI, I used a homemade meat chicken stock that provided great flavor. Two cups of basil is a lot, but it gives this dish incredible freshness. High marks!!  

Martha Stewart Member     Rating: Unrated       09/14/2008   A lighter version of risotto, especially when made with fresh corn off the cob! (I used 2 ears of fresh corn). Really simple to make, just takes time to stir so the barley can absorb the liquid. Used veg. broth (we're vegetarians), but iit is still very flavorful! I highly recommend!

    Martha Stewart Member

    Rating: Unrated 07/17/2012

I made this as a side for dinner tonight. It. Was. Fantastic! And pretty simple to make! I was wondering what the calories are in one serving…?

Rating: Unrated

Rating: 4 stars 08/18/2011

Very good use of barley! Delicious!

Rating: 4 stars

Rating: Unrated 06/24/2010

This recipe is amazing! I used frozen peas instead of corn (it was a recommended substitute in the Everyday Food Book) and it was perfection. Barley is a whole grain, i.e. even better for you than rice, so this is not only delicious, it is healthy!! FYI, I used a homemade meat chicken stock that provided great flavor. Two cups of basil is a lot, but it gives this dish incredible freshness. High marks!!

Rating: Unrated 09/14/2008

A lighter version of risotto, especially when made with fresh corn off the cob! (I used 2 ears of fresh corn). Really simple to make, just takes time to stir so the barley can absorb the liquid. Used veg. broth (we’re vegetarians), but iit is still very flavorful! I highly recommend!

All Reviews for Barley Risotto with Corn and Basil

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Barley Risotto with Corn and Basil

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest