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Barley Risotto with Roasted Poblano Peppers and Corn

Barley Risotto
  • Prep: 20
  • Cook: 20
  • Serves: 8
Fun fact: Idaho’s growing season and ample sunshine provide optimal conditions for poblano peppers to develop a rich and smoky flavor. These peppers are known for their mild to moderate heat, making them a versatile ingredient that adds depth and complexity to a variety of dishes. Idaho sweet corn is renowned for its natural sweetness and tender kernels, also thanks in part to the region’s long summer days and cool nights. Idaho is known for its barley production, with the state being one of the top producers in the United States. Grown in abundance here due to Idaho’s favorable climate and fertile soil, barley is an important and widely cultivated crop in the region. Its versatility and numerous applications in various recipes highlight its significance and culinary value.


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.