Farmers Market Barley Risotto

By LaurenCocch16

Ingredients

• 1 Tbsp olive oil
• 1 medium onion, chopped (1/2 cup)
• 1 medium bell pepper, chopped (1 cup)
• 2 cups chopped fresh mushrooms (4 oz)
• 1 cup frozen whole kernel corn
• 1 cup uncooked medium pearled barley
• 1/4 cup dry white wine or chicken broth
• 2 cups vegetable or chicken stock
• 3 cups water
• 1 1/2 cups grape tomatoes, cut in half
• 2/3 cups shredded Parmesan
• 3 Tbsp chopped fresh or 1 tsp dried basil leaves
• 1/2 tsp pepper

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

In 4qt dutch oven, heat oil over medium heat. Cook onion, bell pepper, mushrooms & corn in oil about 5 minutes, stirring frequently, until onion is crisp-tender. Add barley, stirring about 1 minute to coat.

Step 2

Stir in wine/broth and 1/2 cup of stock. Cook 5 minutes, stirring frequently, until liquid is almost absorbed. Repeat with remaining stock and 3 cups water, adding 1/2 to 3/4 cup of stock or water at a time, stirring frequently, until absorbed.

Step 3

Stir in tomatoes, 1/3 cup of cheese, basil, and pepper. Cook until thoroughly heated. Sprinkle with remaining cheese.