Barley Risotto is a hearty and nutritious twist on the classic Italian dish, using pearl barley instead of traditional Arborio rice. Barley has a wonderful chewy texture and nutty flavor, making this risotto deliciously wholesome. It’s perfect as a main course or side dish, and you can customize it with your favorite vegetables, herbs, or proteins.
Ingredients:
- 1 cup pearl barley, rinsed
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- ½ cup white wine (optional)
- 4-5 cups vegetable or chicken broth, kept warm
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh thyme or parsley (optional, for garnish)
- Salt and pepper, to taste
- Extra virgin olive oil or butter (for drizzling, optional)
Optional Add-ins:
- 1 cup mushrooms, sliced (sautéed before adding)
- 1 cup spinach or peas (added at the end)
- Grilled chicken, shrimp, or roasted vegetables for a more substantial dish
Instructions:
- Heat the broth:
- In a small pot, warm the vegetable or chicken broth over low heat and keep it warm throughout the cooking process.
- Sauté the aromatics:
- In a large skillet or heavy-bottomed pan, heat the olive oil and butter over medium heat. Add the diced onion and cook for about 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Toast the barley:
- Stir in the rinsed barley and cook for 2-3 minutes, allowing the grains to toast slightly. This will enhance the nutty flavor of the barley.
- Deglaze with wine (optional):
- Pour in the white wine and stir constantly until it’s mostly absorbed. This adds a nice depth of flavor, but you can skip this step if you prefer not to use wine.
- Add the broth gradually:
- Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladleful. Continue this process for about 30-40 minutes, or until the barley is tender but still has a slight chew (al dente).
- Finish the risotto:
- Once the barley is cooked and creamy, stir in the grated Parmesan cheese. Taste and season with salt and pepper as needed. If you’re adding spinach, peas, or any other vegetables, stir them in at this point.
- Serve:
- Spoon the barley risotto into bowls and garnish with fresh thyme or parsley. Drizzle with a little extra olive oil or a pat of butter for added richness, if desired.
Enjoy this comforting and nutritious Barley Risotto as a delicious and wholesome meal, perfect with a side of salad or your favorite protein!
