Farmers' Market Barley Risotto

 

1

tablespoon olive oil

1

medium onion, chopped (1/2 cup)

1

medium bell pepper, coarsely chopped (1 cup)

2

cups chopped fresh mushrooms (4 oz)

1

cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

1

cup uncooked medium pearled barley

1/4

cup dry white wine or Progresso® chicken broth (from 32-oz carton)

2

cups roasted vegetable stock or Progresso® chicken broth (from 32-oz carton)

3

cups water

1 1/2

cups grape tomatoes, cut in half (if large, cut into quarters)

2/3

cup shredded Parmesan cheese

3

tablespoons chopped fresh or 1 teaspoon dried basil leaves

1/2

teaspoon pepper

• 1 In 4-quart Dutch oven, heat oil over medium heat. Cook onion, bell pepper, mushrooms and corn in oil about 5 minutes, stirring frequently, until onion is crisp-tender. Add barley, stirring about 1 minute to coat.
• 2 Stir in wine and 1/2 cup of the vegetable stock. Cook 5 minutes, stirring frequently, until liquid is almost absorbed. Repeat with remaining stock and 3 cups water, adding 1/2 to 3/4 cup of stock or water at a time and stirring frequently, until absorbed.
• 3 Stir in tomatoes, 1/3 cup of the cheese, the basil and pepper. Cook until thoroughly heated. Sprinkle with remaining 1/3 cup cheese.