Food & Cooking Recipes Ingredients Pasta and Grains Barley Risotto with Corn and Basil 3.9 (14) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs Servings: 4 Risotto is typically made with Arborio rice, but pearl barley is a good substitute; it produces a dish that is similar in texture but with a nuttier taste and more fiber. 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 ½ cup dry white wine 1 package frozen corn kernels, (10 ounces) 2 cups packed fresh basil leaves, torn into small pieces ½ 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. Rate it Print