- Prep: 20
- Cook: 20
- Serves: 8
7-8 cups chicken stock
2 tablespoons olive oil
½ cup finely diced onion
1 teaspoon minced garlic
1 cup pearled barley
2/3 cup white wine
¼ teaspoon salt, optional
¼ cup shredded parmesan cheese
2 roasted, chopped, skinned & seeded poblano peppers
1 cup corn, fresh or frozen
1 tablespoon shredded parmesan cheese, for garnish
1 teaspoon chopped parsley, for garnish
Place chicken stock in a pot and heat over medium heat until simmering. Turn heat to low and keep stock hot.
In a separate heavy-bottom pot, heat olive oil over medium – medium-high heat. Add onions and saute until soft – 3-4 minutes.
Add garlic and barley. Stir well so the barley is well coated with olive oil. Cook for 1-2 minutes.
Add white wine and stir to deglaze the pan. Cook until the wine is almost fully evaporated.
Add ¾ cup of the hot chicken stock. Stir and let simmer over medium-low heat until almost fully absorbed.
Continue adding ¾ cup of stock at a time allowing stock to be absorbed before adding more. Be certain to stir each time the additional stock is added. Continue cooking until the barley is tender, but is still al dente (approximately 50 minutes.)
Turn off the heat and stir in¼ cup of parmesan cheese Gently stir in corn and roasted peppers.
Place the barley risotto in a serving bowl and top with additional parmesan cheese and chopped parsley.