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Barley Risotto with Bacon, Corn, and Tomatoes Recipe

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This recipe for Barley Risotto with Bacon, Corn, and Tomatoes is from The Cyr Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 slices of bacon, cooked and chopped into pieces
1 1/4 cups (dry) barley, cooked (I use quick cooking)
2 TBSP olive oil
1 small onion, diced (about 1/4 cup)
1 garlic clove, minced
1/4 cup white cooking wine
2 cubes chicken bouillon
1 cup sweet corn kernels
1 cup tomatoes, diced
Pepper and salt to taste
1/3 cup fresh chopped basil leaves, or 1 tsp dry basil
1/4 cup Parmesan cheese
Directions:
Directions:
1. Heat oil in large fry pan over medium heat. Saute onions until tender. Add garlic and saute another 1-2 min.
2. Add cooked barley and saute another 2 minutes. Add cooking wine and chicken bouillon and cook for 1-2 min until liquid is absorbed.
3. Add corn, bacon, tomatoes, pepper, salt, Parmesan cheese, and basil. Cook until heated through and tomatoes soften. Serve immediately.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min

 

 

 

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