Dive into the vibrant flavors of summer with our delectable Summer Barley Risotto featuring sweet corn, roasted tomatoes, and fresh basil! This Italian-inspired dish is not only a feast for the eyes but also a delightful symphony of textures and tastes that will transport you straight to a sun-kissed garden. With its creamy consistency and the burst of sweetness from the corn and tomatoes, this risotto is a perfect way to celebrate the season. Whether you're hosting a dinner party or simply treating yourself to a comforting meal, this recipe is sure to impress. Ready to elevate your culinary game? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup pearl barley
- 4 cups vegetable broth
- 1 cup sweet corn, fresh or frozen
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Place halved cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 15-20 minutes until they are slightly caramelized and softened.
- In a large saucepan, heat vegetable broth and keep it simmering on low heat. This ensures the broth is warm when adding to the barley.
- In a separate large skillet or risotto pan, toast pearl barley over medium heat for 2-3 minutes, stirring constantly to prevent burning. This helps enhance the nutty flavor of the barley.
- Begin adding warm vegetable broth to the barley, one ladleful at a time. Stir continuously and allow each ladleful to be absorbed before adding the next. This process will take approximately 25-30 minutes.
- When barley is almost tender and creamy, add sweet corn and continue cooking for an additional 5 minutes.
- Remove from heat and stir in grated Parmesan cheese. The residual heat will melt the cheese and create a creamy texture.
- Gently fold in roasted cherry tomatoes, being careful not to break them apart.
- Season with salt and freshly ground black pepper to taste.
- Garnish with fresh basil leaves torn or chopped just before serving.
- Serve immediately in warm bowls, enjoying the vibrant summer flavors and creamy barley risotto.
Tips
- Prep Ahead: To save time, you can roast the cherry tomatoes in advance. Just store them in an airtight container in the fridge until you’re ready to use them.
- Use Fresh Ingredients: Whenever possible, opt for fresh sweet corn and basil. The freshness will elevate the dish and add to the summer vibe.
- Keep the Broth Warm: Ensure your vegetable broth is simmering gently while you cook the barley. This helps the grains absorb the liquid evenly and results in a creamier risotto.
- Stir Constantly: The key to a perfect risotto is continuous stirring. This releases the starches from the barley, creating that signature creamy texture.
- Experiment with Cheese: While Parmesan adds a lovely flavor, feel free to experiment with other cheeses like Pecorino or a dollop of ricotta for a different twist.
- Garnish Creatively: Besides basil, consider adding a sprinkle of lemon zest or a drizzle of balsamic reduction for an extra layer of flavor.
- Serve Warm: Risotto is best enjoyed fresh and warm, so serve it immediately after cooking for the best texture and taste.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 10mg
