Although traditionally made with rice (riso in Italian), risotto can also be made with pearl barley (and other grains, such as farro) to provide a slightly chewy dish with a nutty flavor.

　　

Ingredients

serves 4

　　2 cans (14 1/2 ounces each) low-sodium vegetable broth

　　4 cups water

　　2 tablespoons olive oil

　　1 onion, finely chopped

　　Coarse salt and freshly ground pepper

　　1 cup pearl barley

　　1/2 cup dry white wine

　　2 cups fresh (from 3 to 4 ears) or frozen (unthawed) corn kernels

　　2 cups lightly packed fresh basil leaves, torn into small pieces

　　1/2 cup grated parmesan cheese (about 2 ounces), plus more (grated or shaved) for garnish

　　

Step 1

In a medium saucepan, bring vegetable broth and the water just to a simmer; reduce heat to low, and cover to keep warm.

　　

Step 2

Meanwhile, heat oil in a large saucepan over medium. Add onion, and season with salt and pepper; cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Add barley; cook, stirring, 1 minute. Pour in wine; cook, stirring, until absorbed, about 1 minute.

　　

Step 3

Ladle in 2 cups warm broth; cook, stirring frequently, until almost completely absorbed, 10 to 12 minutes. Continue to add broth 1 cup at a time, stirring frequently and allowing liquid to be almost absorbed before adding more, until barley is tender and mixture is creamy, 40 to 50 minutes (you may not need all the broth). Add corn; cook just to heat through, 3 to 5 minutes.

　　

Step 4

Remove from heat. Stir in basil and parmesan; season with salt and pepper. Serve immediately, garnished with more cheese.

　　

Vary the Flavor

Step 5

This recipe can be made with other vegetables, such as frozen peas, slivered oil-packed sun-dried tomatoes, or chopped roasted bell peppers, in place of the corn. Or for a spring variation, prepare Asparagus with Lemon Butter (page 272), cut into small pieces, and add it at the end, just to combine and heat through.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.