Dinner

Barley Risotto with Onion, Corn, and Basil is for Dinner.

Barley Risotto with Onion, Corn, and Basil takes 60 minutes to prepare.

Barley Risotto with Onion, Corn, and Basil takes several minutes to cook.

Barley Risotto with Onion, Corn, and Basil makes 4 servings.

The ingredients for Barley Risotto with Onion, Corn, and Basil are:

2 cans (14 1/2 ounces each) low-sodium vegetable broth
4 cups water
2 tablespoons olive oil
1 onion, chopped
1 cup pearl barley
1/2 cup dry white wine
2 cups fresh corn kernels
1 cup fresh basil leaves, torn into small pieces
1/2 cup grated parmesan
Salt & Pepper to taste

Here is how you make Barley Risotto with Onion, Corn, and Basil:

1. In a saucepan, bring vegetable broth and water to a simmer, reduce heat to low, and cover to keep warm.2. Meanwhile, heat oil in a large saucepan over medium. Add onion, and season with salt and pepper; cook, stirring occasionally, until onion is softened, 4-5 minutes. Add barley; cook, stirring for 1 minute. Pour in wine; cook, stirring, until absorbed, about 1 minute.3. 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, 40-50 minutes. Add corn; cook just to heat through, about 5 minutes.4. Remove from heat. Stir in basil and parmesan; season with salt and pepper. Serve immediately.

The nutritional information for Barley Risotto with Onion, Corn, and Basil is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 419.7

• Total Fat: 12.2 g
• Cholesterol: 9.9 mg
• Sodium: 1,275.7 mg
• Total Carbs: 63.0 g
• Dietary Fiber: 10.9 g
• Protein: 13.5 g

The dietary needs meet for Barley Risotto with Onion, Corn, and Basil is Vegetarian