Barley Risotto With Corn and Basil

From "Everyday Foods" No. 25 (Sept. 2005).

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 28  ounces  fat-free low-sodium chicken broth
• 4  cups water
• 1  tablespoon olive oil
• 1  medium onion, finely chopped
• 1  cup pearl barley
• 1⁄2 cup dry white wine
• 10  ounces frozen corn kernels
• 2  cups fresh basil, torn into small pieces
• 1⁄2 cup parmesan cheese, grated

Directions

1. In a medium saucepan, bring the broth and four cups of water to a simmer.
2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion, 1- teaspoons salt, and 1/4 teaspoons pepper; cook, stirring occasionally, until onion is softened (4-5 minutes).
3. Add barley; cook, stirring constantly, for one minute.
4. Add wine and cook, stirring, until evaporated (about 1 minute).
5. Add 2 cups of the hot broth mixture to the onion/barley mixture and cook, stirring occasionally, until liquid is almost absorbed (10-12 minutes). Continue adding broth mixture in this manner until barley is tender and mixture is creamy (40-50 minutes). (Note: You may not have to use all the broth). Add corn, and cook just to heat through (4-5 minutes).
6. Stir in basil and Parmesan, and season with salt and pepper to taste. Serve immediately, with more grated Parmesan (if you like).