Barley Risotto With Corn And Basil Recipes

Steps:

• In a medium saucepan, bring vegetable broth and the water just to a simmer; reduce heat to low, and cover to keep warm.
• Meanwhile, heat oil in a large saucepan over medium. Add onion, and season with salt and pepper; cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Add barley; cook, stirring, 1 minute. Pour in wine; cook, stirring, until absorbed, about 1 minute.
• Ladle in 2 cups warm broth; cook, stirring frequently, until almost completely absorbed, 10 to 12 minutes. Continue to add broth 1 cup at a time, stirring frequently and allowing liquid to be almost absorbed before adding more, until barley is tender and mixture is creamy, 40 to 50 minutes (you may not need all the broth). Add corn; cook just to heat through, 3 to 5 minutes.
• Remove from heat. Stir in basil and parmesan; season with salt and pepper. Serve immediately, garnished with more cheese.
• Vary the Flavor
• This recipe can be made with other vegetables, such as frozen peas, slivered oil-packed sun-dried tomatoes, or chopped roasted bell peppers, in place of the corn. Or for a spring variation, prepare Asparagus with Lemon Butter (page 272), cut into small pieces, and add it at the end, just to combine and heat through.

Steps:

• 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.

Steps:

• in olive oil, saute onion and garlic until softened.
• add mushrooms, cook until browning.
• add barley and cook for 5 minutes until lightly toasted.
• add white wine, add 3 c stock, tomato, salt& pepper.
• bring to boil, cover and simmer 25 minutes, stirring occasionally.
• add peas and some additional broth if needed, simmer an additional 10-15 minutes stir in cheese, and more salt& pepper if needed.

Steps:

• In a small saucepan, bring broth to a simmer; keep hot., In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed. , Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.