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Oat, barley and corn risotto

Serves: 4
Prep: 10
Cook: 10


    • 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


    1. In a large saucepan, heat olive oil, sauté onion and garlic cloves.
    2. Add pearl barley to the saucepan and toast for a couple of minutes.
    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. 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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