Farmers' Market Barley Risotto

By dashy_65

Ingredients

• 1 T. olive oil
• 1 medium onion, chopped (1/2 C.)
• 1 medium bell pepper, coarsely chopped (1 C.)
• 2 C. chopped fresh mushrooms (4 oz)
• 1 C. frozen whole kernel corn
• 1 C. uncooked pearl barley
• 1/4 C. chicken broth or dry white wine
• 2 C. roasted vegetable stock or chicken broth
• 3 C. water
• 1 1/2 C. grape tomatoes, cut in half
• 2/3 C. shredded Parmesan cheese
• 1 t. dried basil leaves
• 1/2 t. pepper

Details

Servings 4

Preparation

Step 1

In 4 qt. Dutch oven, heat oil over medium heat. Cook onion,green pepper, mushrooms and corn in oil about 5 mins, stirring frequently, until onion is crisp-tender. Add barley, stirring about 1 min. to coat.

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

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

370 cal, 9g fat, 820mg sodium, 56g carbs, 11g fiber, 15g protein.