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.

Ingredients

Units

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

Instructions

Preheat oven to 400°F (200°C).
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.
In a large saucepan, heat the remaining olive oil over medium heat. Add the onion and cook until translucent.
Add the barley and cook, stirring, for 1 minute. Pour in the white wine and cook until it is mostly absorbed.
Add the vegetable stock, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
After about 45 minutes, when the barley is tender, stir in the corn kernels and cook for another 5 minutes.
Stir in the roasted tomatoes, Parmigiano-Reggiano, and basil. Season with salt and pepper to taste.
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