Creamy Barley Risotto Recipe
This Risotto is a unique twist on the Classic Italian Risotto, replacing rice with Pearl Barley for a nutty flavor and satisfying texture. It’s an easy, delicious, vegetarian dish loaded with flavors from mushrooms, sun-dried tomatoes, and fresh vegetables. Making it perfect for a comforting dinner that doesn’t require hours of stirring!
Recipe Video
Recipe Ingredients
- 2 cups Pearl Barley (quick-cooking)
- 4 cups Vegetable or Chicken Stock
- 1 tablespoon Butter
- 2 tablespoons Garlic Olive Oil
- ¼ cup Shallots, finely chopped
- 3 cups Mushrooms, sliced (baby portobello and regular)
- 2 tablespoons Sun-Dried Tomatoes, finely chopped
- 2 cups 60g Spinach, chopped into small pieces
- 1 medium Zucchini, grated
- 1 medium Yellow Squash, grated
- 2 teaspoons Garlic, minced
- 2 tablespoons Vegetable or Chicken Stock
- 2 tablespoons Port Wine (or dry White Wine)
- ¼ cup Grated Parmesan Cheese
- 2 tablespoons Butter
- 2 tablespoons Heavy Cream
- Salt and Pepper, to taste
- Truffle Oil, for garnish (optional)
Recipe Instructions
- Bring the vegetable stock to a gentle boil, then add the barley and butter, then reduce to low heat.
- Cover and cook for 10 minutes, then turn off the heat and let it sit, covered, for another 5 more minutes.
- Meanwhile, heat the garlic olive oil in a pan and sauté the shallots until softened. Add the mushrooms with a pinch of salt to help release moisture and cook until water evaporates. Stir in the sun-dried tomatoes, followed by the spinach, and cook until wilted. Add the garlic, and once fragrant, pour in the wine and stock, allowing it to cook for a minute. Add the grated zucchini and squash, stirring to combine.
- Once the barley is ready, fold it into the vegetable mixture. Stir in the Parmesan cheese, butter, and cream, allowing everything to meld and thicken slightly.
- Adjust seasoning with salt and pepper, garnish with a drizzle of Truffle Oil if desired, and serve hot. Enjoy!
Pro-Tips
Get Rid of the Water in Mushrooms for Maximum Flavor!
Mushrooms are about 70% water, and water dilutes flavor. To bring out their best, sprinkle a bit of salt while sautéing to release the water and cook it off completely. This ensures your mushrooms have a deep, rich texture that adds incredible flavor to your barley risotto.
Bonus Pro-Tip: Toast Your Barley for a Nutty Flavor Boost!
Before adding the broth, toast the pearl barley in olive oil over medium heat. This simple step intensifies the grain’s natural nutty flavor, giving your risotto a deeper, more complex taste. Trust me, this little trick makes a big difference.
Equipment - You can find the items below at our online store!
Nutrition
Calories: 560.23kcalCarbohydrates: 93.43gProtein: 15.87gFat: 15.2gSaturated Fat: 8.52gPolyunsaturated Fat: 1.34gMonounsaturated Fat: 3.8gTrans Fat: 0.35gCholesterol: 36.49mgSodium: 1185.86mgPotassium: 1023.95mgFiber: 18.61gSugar: 9.77gVitamin A: 2590.36IUVitamin C: 23.99mgCalcium: 135.23mgIron: 3.95mg