Sides Starch

Cream Corn Barley Risotto

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Cream Corn Barley Risotto

Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course : Sides Starch
Servings : 25 Portions
Calories : 130kcal

Equipment

  • Chef's Knife
  • Peeler
  • Cutting Board
  • Spatula
  • Mixing Bowl or Pan
  • 1/2 size - 2" Deep Production Pans
  • Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart

Ingredients 

  • 800 gm Barley quick-cook
  • 300 gm Cream Style Corn canned
  • 100 gm Onions fresh, diced
  • 250 ml Milk 2%
  • 250 ml Water
  • ½ tsp White Pepper
  • 1 tsp Salt

Instructions

  • Peel and dice onions.
    In a large bowl, mixed all ingredients and mix with a spatula.
  • Transfer to a ½ 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.
  • Remove from Multigen.
    Serve Hot.
  • 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.
  • Food Accompany: Bruschetta Chicken or other suitable protein

Notes