Sweet Corn Barley Risotto

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!DSC04723

Last month’s Canadian Living inspired me the make a sweet corn and barley risotto that was a huge success!DSC04725

While the recipe didn’t call for wine, I thought it would make for a delicious added touch. DSC04727

I used fresh Taber corn for this recipe. Nothing says late summer like sweet Taber corn. DSC04728

The guy at the corn booth gave me a great idea to get the kernels off of the cob more easily. Stick it in an angle food cake pan and slice away! DSC04729

Tada! It worked like a charm!DSC04730

Of course, I used Organic Pearled Barley from Gold Forest Grains. DSC04731

The first step was to brown some onions and add the barley to the pot, to get it to toast a little before adding moisture.DSC04732

I used a lot of corn for this recipe. I LOVE Taber corn!DSC04733

Next, I mixed the corn in with the barley and onions.DSC04734

While the barley was toasting, I put the wine and broth on the stove and heat until steaming. DSC04735

Then I transferred the barley mixture to the liquid.DSC04736

Now, this is where your patience comes in. You have to let it bubble and boil for for about 45 mins. DSC04737

When most of the liquid is absorbed, and the barley is fully cooked, you’re good to go!

DSC04739

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!DSC04740I also added some fresh garden chives to the mix.

DSC04738

I transferred the whole lot to the crockpot to keep it warm, as I was bringing it to a potluck that evening. DSC04776It 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

1 onion

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!

Advertisements


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s