Barley Risotto with Corn and Basil

Ingredients:

2 cans (14.5 ounces each) reduced-sodium chicken broth
2 tablespoons olive oil
1 medium onion, finely chopped
Coarse salt and ground pepper
1 cup pearl barley
½ cup dry white wine
1 package (10 ounces) frozen corn kernels
2 cups packed fresh basil leaves, torn into small pieces
½ cup grated Parmesan cheese (about 2 ounces), plus more for serving

Directions:

1. In a medium saucepan, bring broth and 4 cups water just to a simmer.



2. Meanwhile, heat oil in a large saucepan over medium heat.



3. Add onion, 2 teaspoons salt, and ¼ teaspoon pepper



4. Cook, stirring occasionally, until onion is softened, 4 to 5 minutes.



5. Add barley; cook, stirring constantly, 1 minute.



6. Add wine; cook, stirring, until evaporated, about 1 minute.



7. Add 2 cups hot broth mixture; simmer, stirring occasionally, until almost absorbed, 10 to 12 minutes.



8. Continue adding broth mixture in this manner until barely is tender and mixture is creamy, about 40 to 50 minutes (you may not have to use all the broth).



9. Add corn; cook just to heat through, 4 to 5 minutes.



10. Stir in basil and Parmesan; season with salt and pepper.



11. Serve immediately, with extra cheese.