2cupslightly packed fresh basil leavestorn into small pieces
½cupgrated parmesan cheeseplus more for garnish
Drizzle of lemon
Instructions
In a medium saucepan, bring vegetable broth and water just to a simmer; reduce heat to low, and cover to keep warm.
Meanwhile, heat oil in a large saucepan over medium heat. Add onion, paprika, and season with salt and pepper; cook, stirring occasionally, until onion is softened, 4-5 minutes. Add barley; cook, stirring, 1 minute. Pour in wine; cook, stirring, until absorbed, about 1 minute.
Ladle in 2 cups warm broth; cook, stirring frequently, until almost completely absorbed, about 12-15 minutes. Continue to add broth 1 cup at a time, stirring frequently and allowing liquid to be almost absorbed before adding more. Repeat until barley is tender and mixture is creamy, 40-50 minutes (You may not need all the broth. I had about a cup left over). Add corn; cook just to heat through, 3-5 minutes.
Remove from heat. Stir in basil and parmesan; season with salt and pepper. Serve immediately, garnish with more cheese and drizzle some lemon juice on top.