• prep: 25 min
• cook: 0 hr
• total: 25 min

servings:

Risotto is typically made with Arborio rice, but pearl barley is a good substitute; it produces a dish that is similar in texture but with a nuttier taste and more fiber.

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

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