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Oat, barley and corn risotto

Serves: 4
Prep: 10
Cook: 10

    Ingredients

    • 1 tbsp of olive oil
    • 1 finely chopped onion
    • 2 minced garlic cloves
    • 1 cup pearl barley
    • 3/4 cup of corn (fresh or frozen)
    • 3 cups of reduced salt vegetable stock
    • 3 cups of boiling water
    • 1 cup of rolled oats
    • 1/4 cup grated Parmesan cheese
    • 2 tbsp chopped fresh chives

    Method

    1. Step 1

      In a large saucepan, heat olive oil, sauté onion and garlic cloves.

    2. Step 2

      Add pearl barley to the saucepan and toast for a couple of minutes.

    3. Step 3

      Add corn. Mix reduced salt vegetable stock with boiling water and add to the saucepan a couple of cups at a time, stirring vigorously between adding more liquid. It should take about 20 minutes to use all of the liquid.

    4. Step 4

      Add rolled oats and continue to cook until smooth, another 15 minutes. Remove from heat and stir in Parmesan cheese and fresh chives.

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