Sweet Corn Barley RisottoPosted: September 29, 2013
It’s rare that I post a recipe from a magazine. I don’t know why I don’t do it more often, because I honestly find the recipes in Canadian Living to be extraordinary. Not only are they beautifully photographed, but they are often very intriguing!
Last month’s Canadian Living inspired me the make a sweet corn and barley risotto that was a huge success!
Of course, I used Organic Pearled Barley from Gold Forest Grains.
When most of the liquid is absorbed, and the barley is fully cooked, you’re good to go!
Next step is to add the cheese. I used a whole piece of Parmesan from Sylvan Star for this recipe. It added so much to the flavour!I also added some fresh garden chives to the mix.
I transferred the whole lot to the crockpot to keep it warm, as I was bringing it to a potluck that evening. It made for a great addition to a fantastic evening of cider pressing.
Sweet Corn Barley Risotto (courtesy of Canadian Living)
You will need:
1.5 cups vegetable broth
1 cup dry white wine
2 cloves garlic, crushed
1 cup pearled barley
1 cup fresh corn kernels
1/2 cup fresh grated Parmesan cheese
1/4 cup milk
In a saucepan, bring broth and wine to a simmer, keep warm. Meanwhile, in another pot, brown onion and garlic until soft. Add barley, cook, stirring to coat. Mix in corn. Add broth and wine mixture to barley mixture, stirring occasionally, until barley is creamy and cooked, for about 45 mins. Stir in Parmesan, and enjoy!