Cream Corn Barley Risotto

Prep Time: 10 Minutes
Cook Time: 50 Minutes

Equipment

• Chef’s knife/Peeler/Cutting Board
• Spatula
• Mixing Bowl or Pan
• 1⁄2 size- 2” deep production pans
• Bulk Retherm Cart (or regular oven) or Tray Service Retherm Cart

Ingredients

• Barley, Quick-Cook
• Cream Style Corn, Canned
• Onions, Fresh, Diced
• Milk, 2%
• Water
• White Pepper
• Salt

Method

1. Peel and dice onions. In a large bowl, mixed all ingredients and mix with a spatula.
2. Transfer to a 1⁄2 size- 2” deep production pans that have been prepared with nonstick spray (or coated with butter). Cover with plastic wrap and aluminum foil. Place pan in Multigen for 50 minutes.
3. Remove from Multigen. Serve Hot.
4. Bulk: Portion into service dishes or leave in bulk for dining room service. Cold Plating: allow to cool and plate alone or as a side dish. Place on the hot side of the tray prior to service.

Garnish: n/a

Food Accompany: Bruschetta Chicken or other suitable protein