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Barley Risotto with Corn and Basil

Martha Stewart
  • 60 minutes
  • Serves 4

INGREDIENTS

10

kernels oz 1 package frozen corn, frozen

2 cups

Basil, packed fresh leaves

1

Onion, medium

2 cans

Chicken broth, reduced-sodium

1 cup

Pearl barley

1

Salt and ground pepper, Coarse

2 tbsp

Olive oil

1/2 cup

parmesan cheese, grated

1/2 cup

White wine, dry