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Pearl Barley Vegetable Risotto

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A wholesome, creamy pearl barley risotto packed with colorful seasonal vegetables and Parmesan—comforting yet nutritious.

Ingredients

Scale
  • 1 cup pearl barley, rinsed
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 cup mushrooms, sliced
  • 1 zucchini, diced
  • 4 cups vegetable broth, kept warm
  • ½ cup dry white wine (optional)
  • ½ cup grated Parmesan cheese (plus extra for serving)
  • 2 tbsp unsalted butter
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp chopped fresh parsley or basil
  • Zest of ½ lemon (optional)

Instructions

  1. In a large saucepan, heat olive oil over medium heat. Add onion and garlic; sauté 2–3 minutes until softened.
  2. Add carrot and celery; cook another 3–4 minutes until vegetables begin to soften.
  3. Add mushrooms and zucchini; sauté until vegetables are lightly browned, about 4 minutes.
  4. Stir in pearl barley; cook 1–2 minutes to toast grains.
  5. If using, pour in white wine and cook until mostly absorbed.
  6. Begin adding warm vegetable broth one ladle at a time, stirring frequently and allowing barley to absorb liquid before adding more. Continue for 30–35 minutes until barley is creamy and tender (a slight chew remains).
  7. Remove from heat and stir in butter, Parmesan, lemon zest, and parsley. Season with salt and pepper to taste.
  8. Let rest 2 minutes, then serve topped with extra Parmesan and fresh herbs.

Notes

  • Feel free to swap vegetables seasonally—peas, spinach, or roasted squash work well.
  • Use water if you’re oatmeal-out of vegetable broth, but adjust seasoning accordingly.
  • To make it vegan, omit butter and Parmesan or use plant-based alternatives.
  • Leftovers reheat with a splash of broth or water to revive the creamy texture.
  • Barley takes longer than arborio rice, but yields a nuttier flavor and more fiber.

Nutrition

Find it online: https://ukfinda.com/pearl-barley-vegetable-risotto/