Summer Barley Risotto With Sweet Corn, Roasted Tomato and Basil

I never thought barley could replace Arborio rice in a risotto until I tried it. The barley stays chewy and individual in a way rice does not, and the nutty, whole-grain flavour pairs with sweet corn and roasted tomatoes in a way that feels more like late summer than any rice risotto could. Cherry tomatoes roasted until they burst, stirred into barley that has been cooked slowly with white wine, vegetable stock, and onion for forty-five minutes. Fresh corn kernels, Parmigiano-Reggiano, and torn basil at the end.

The stock goes in one cup at a time, stirred and absorbed before the next addition, just like a real risotto. The barley releases starch and the liquid turns creamy. The tomatoes collapse into the grain and the corn stays sweet and firm. One of my favorite things we make all summer long.

Tips for Making Barley Risotto

Roast the tomatoes first

Halved cherry tomatoes tossed with olive oil on a baking sheet. Twenty minutes at 400°F (200°C) until soft and slightly caramelised.

They go in at the end so they keep their shape. Roasting concentrates the flavour. Raw cherry tomatoes would add water and dilute the risotto.

Add the stock one cup at a time

Stir frequently and let each cup of stock absorb before adding the next. This takes about forty-five minutes total.

The barley is done when it is tender but still has a slight chew. It should not be mushy. If you run out of stock, use hot water.

Summer Barley Risotto With Sweet Corn, Roasted Tomato, and Basil

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• Author: Jessica Smith
• Total Time: 70 minutes
• Yield: Serves 4
• Diet: Vegetarian

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Description

A lighter version of a classic risotto featuring whole grains and summer produce like sweet corn and roasted tomatoes, finished with a touch of Parmigiano-Reggiano.

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Ingredients

Units USM

• 1 pint (300 g) cherry tomatoes, halved
• 3 Tbsp. extra-virgin olive oil, divided
• 6 cups (1,400 ml) low-sodium vegetable stock
• 1 onion, finely chopped (should measure around 3/4 cup)
• 1 and 1/2 cups (300 g) pearled barley
• 1/2 cup dry white wine
• kernels cut from 2 ears of sweet corn (un-cooked)
• 1/2 cup (50 g) freshly grated Parmigiano-Reggiano cheese
• 1/4 cup fresh basil leaves, torn
• Salt and freshly ground black pepper, to taste

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Instructions

1. Preheat oven to 400°F (200°C).
2. Toss the cherry tomatoes with 1 tablespoon of olive oil and spread them on a baking sheet. Roast for 20 minutes until they are soft and slightly caramelized.
3. In a large saucepan, heat the remaining olive oil over medium heat. Add the onion and cook until translucent.
4. Add the barley and cook, stirring, for 1 minute. Pour in the white wine and cook until it is mostly absorbed.
5. Add the vegetable stock, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
6. After about 45 minutes, when the barley is tender, stir in the corn kernels and cook for another 5 minutes.
7. Stir in the roasted tomatoes, Parmigiano-Reggiano, and basil. Season with salt and pepper to taste.
8. Serve hot, garnished with additional basil if desired.

Notes

The finished risotto should be creamy but not soupy and the cooked barley should have an “al dente” quality – tender but with a slight chew to it. The amount of liquid needed may vary slightly. If you run out of stock while the barley is still cooking, simply keep adding hot water until the barley is cooked through.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 6
• Sodium: 500
• Fat: 10
• Carbohydrates: 60
• Fiber: 8
• Protein: 10

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