Hey Amy!

I love risotto.  Years ago, when I could still eat shrimp, there was a place on Cahuenga that had the best shrimp risotto.  It came tossed with corn and asparagus and I could not get enough of it.  I almost cried when the restaurant burnt to the ground on a cold winter evening (cold for California!).

I enjoyed this recipe for it’s flavor and simplicity.  Sometimes making risotto can be intimidating (at least it always has been for me) but this recipe put me at ease immediately.  Because I am allergic to the bell peppers in this recipe, I omitted them.

Ingredients:

1 Tbsp. olive oil
1/1 c. chopped onion
1 c. bell pepper chopped
2 c. chopped fresh mushrooms
1 c. frozen whole kernel corn
1 c. uncooked medium pearled barley
1/4 c. dry white wine or chicken broth
2 c. vegetable stock
3 c. water
1 1/2 c. grape tomatoes, cut in half
2/3 c. shredded Parmesan cheese
3 Tbsp. chopped fresh basil leaves
1/2 tsp. pepper

In a 4-quart dutch oven, heat oil over medium heat.  cook onion, bell pepper, mushrooms and corn in oil for 5 minutes, stirring frequently, until onion is crisp and tender.  Add barley, stirring about 1 minute to coat.  Stir in wine and 1/2 c. of vegetable stock.  cook 5 minutes, stirring frequently, until liquid is almost absorbed.  Repeat with remaining stock and 3 c. water, adding 1/2 to 3/4 c. at a time and stirring frequently until absorbed.

Stir in tomatoes, 1/3 c. of the cheese, basil and pepper.  Cook until thoroughly heated.  Sprinkle with remaining cheese.

This recipe works as a main course or a side accompaniment.  And it’s heavenly reheated! Enjoy.

xo–me

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