Barley Risotto With Corn And Basil Food

BARLEY RISOTTO WITH CORN AND BASIL

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.

BARLEY RISOTTO

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.

BARLEY & BROCCOLI RISOTTO WITH LEMON & BASIL

Steps:

• Pour a litre of cold water over the barley, cover and leave to soak overnight.
• The next day, drain the barley, reserve the liquid and use it to make 500ml vegetable bouillon. Heat half the oil in a non-stick pan, add the leek and cook briefly to soften. Tip half into a bowl, then add the barley and bouillon to the pan, cover and simmer for 20 mins.
• Meanwhile, add the garlic, basil, remaining oil, the lemon juice and 3 tbsp water to the leeks in the bowl, and blitz to a paste with a stick blender
• When the barley has cooked for 20 mins, add the broccoli to the pan and cook for 5-10 mins more until both are tender. Stir in the basil purée, heat very briefly (to retain the fragrance), then spoon into bowls to serve.

BARLEY RISOTTO

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.

BARLEY RISOTTO WITH CORN AND BASIL

Steps:

• In a medium saucepan, bring the broth and four cups of water to a simmer.
• Meanwhile, heat oil in a large saucepan over medium heat. Add onion, 1- teaspoons salt, and 1/4 teaspoons pepper; cook, stirring occasionally, until onion is softened (4-5 minutes).
• Add barley; cook, stirring constantly, for one minute.
• Add wine and cook, stirring, until evaporated (about 1 minute).
• Add 2 cups of the hot broth mixture to the onion/barley mixture and cook, stirring occasionally, until liquid is almost absorbed (10-12 minutes). Continue adding broth mixture in this manner until barley is tender and mixture is creamy (40-50 minutes). (Note: You may not have to use all the broth). Add corn, and cook just to heat through (4-5 minutes).
• Stir in basil and Parmesan, and season with salt and pepper to taste. Serve immediately, with more grated Parmesan (if you like).

BARLEY RISOTTO WITH CORN AND BASIL

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.

BARLEY, RISOTTO STYLE

Steps:

• Saute the onion and celery quickly in butter, about 3 minutes.
• Add wine; reduce wine over high heat. Season with pepper.
• Add cooked barley and chicken broth and bring to boil. Cook 10 minutes.
• Stir in cheese, butter and mushrooms.
• Serve with additional cheese.