Pearl Barley Vegetable Risotto

Pearl Barley Vegetable Risotto is a hearty, wholesome twist on traditional risotto. Instead of arborio rice, it uses pearl barley for a nutty flavor and pleasantly chewy texture. Combined with fresh seasonal vegetables and finished with herbs and cheese, this dish delivers comfort and nutrition in every spoonful.

Why You’ll Love This Recipe

• Nutritious and filling thanks to the fiber-rich barley
• Creamy and satisfying with fewer starches than rice
• Easy to adapt with seasonal vegetables or pantry staples
• Ideal for vegetarian or vegan diets
• Great for batch cooking and leftovers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup pearl barley
• 1 tbsp olive oil or butter
• 1 onion or shallot, finely chopped
• 2 garlic cloves, minced
• ½ cup white wine (optional)
• 4 cups warm vegetable broth
• 2 cups mixed vegetables (zucchini, carrots, peppers, mushrooms, etc.)
• ½ cup grated Parmesan or vegan cheese
• Fresh herbs (parsley, thyme, basil)
• Salt and pepper to taste

Directions

1. Prepare vegetables: Chop and either roast at 200°C (400°F) until tender, or sauté in a pan with olive oil. Set aside.
2. Sauté aromatics: In a large saucepan, heat oil or butter. Add onion and cook until soft. Stir in garlic and cook another minute.
3. Toast the barley: Add pearl barley and stir for 1–2 minutes to coat.
4. Deglaze: Pour in white wine, if using, and stir until absorbed.
5. Simmer with broth: Add warm broth one ladle at a time, stirring frequently. Wait until liquid is absorbed before adding more. Cook for 30–45 minutes until barley is tender.
6. Finish: Stir in the cooked vegetables, cheese, and herbs. Season with salt and pepper.
7. Serve: Spoon into bowls, top with extra cheese and herbs if desired.

Servings and timing

• Servings: 4–6
• Prep time: 10 minutes
• Cook time: 35–45 minutes
• Total time: ~50–60 minutes

Variations

• Add crushed tomatoes for a tomato-based version
• Use mushrooms and truffle oil for an earthy touch
• Swap in spring veggies like peas and asparagus
• Use nutritional yeast for a vegan cheesy flavor
• Try an Instant Pot version to save time

Storage/Reheating

• Store in an airtight container in the fridge for up to 4 days
• Reheat on the stove with a splash of broth or water to loosen
• Freeze in portions and thaw overnight before reheating

FAQs

1. Is soaking barley necessary?

No, but soaking can reduce the cooking time by about 10–15 minutes.

2. Can I skip the wine?

Yes, replace it with an extra splash of broth or a squeeze of lemon juice for acidity.

3. What vegetables work best?

Zucchini, carrots, bell peppers, mushrooms, and squash are all excellent choices.

4. How do I make it vegan?

Use olive oil instead of butter and swap Parmesan for nutritional yeast or vegan cheese.

5. Can I cook this in a pressure cooker?

Yes, cook on high pressure for about 18 minutes, then stir in veggies and herbs.

6. What’s the texture of barley risotto?

Barley has a chewier, more al dente bite than rice, with a subtle nutty flavor.

7. Can I use other grains?

Yes, try farro or spelt, though cook times will vary.

8. How can I add protein?

Mix in cooked chickpeas, beans, or top with grilled tofu or chicken.

9. Can I use frozen vegetables?

Yes, just thaw and stir them in at the end to warm through.

10. Does this freeze well?

Yes, though it’s best fresh. Add broth when reheating to restore creaminess.

Conclusion

Pearl Barley Vegetable Risotto is a nourishing, versatile meal that’s perfect for cozy nights or meal prepping. With its creamy texture, vibrant veggies, and endless customization options, it’s sure to become a staple in your kitchen.

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