Barley Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until softened.
• STEP 2.Add pearl barley to the saucepan and stir to coat with the oil. Cook for a few minutes until lightly toasted.
• STEP 3.Gradually add vegetable broth to the saucepan, about 1/2 cup at a time, stirring constantly. Allow the barley to absorb the broth before adding more.
• STEP 4.Continue adding broth and stirring until the barley is tender and creamy, about 30-40 minutes. You may not need to use all of the broth.
• STEP 5.Stir in grated Parmesan cheese and chopped fresh herbs, such as parsley or thyme. Season with salt and pepper to taste.
• STEP 6.Remove from heat and let the risotto rest for a few minutes before serving. Garnish with additional Parmesan cheese and herbs, if desired.

Cooking Tips

• Toasting the barley before cooking enhances its nutty flavor.
• Stirring constantly while adding the broth helps release the starch from the barley, resulting in a creamy texture.
• You can customize the risotto by adding cooked vegetables, such as mushrooms or peas, or cooked protein, such as chicken or shrimp.

Storage and Serving

• Leftover barley risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of broth or water to the risotto and heat it in a saucepan over low heat, stirring occasionally.
• Serve the barley risotto as a main course with a side salad, or as a side dish with roasted meats or grilled vegetables.