Barley Risotto is a wonderful way to get whole grain. Easy, scrumptious vegetarian recipe. Leave out the parmesan cheese and it would be vegan, and still mighty good.
Barley Risotto can be a wonderful side dish or main dish.
This easy vegetarian dish, Barley Risotto, is ready in about 45 minutes. And it's so good. When I was diagnosed as diabetic, I began to look for interesting, tasty whole-grain dishes that are low in fat. I have always loved barley in commercial vegetable soup. I thought I would probably like it other ways, too.
It's hearty and surprisingly flavorful. I serve it with a green salad and fruit. Simple. Delicious meal.
The recipe is based on a Moosewood Restaurant recipe called "Risotto-style Barley" found in Moosewood Restaurant New Classics, one of my favorite cookbooks.
What You Need
Barley Risotto Recipe
- 2 ½ cups vegetable stock
- ½ teaspoon dried ground thyme
- ¼ teaspoon crumbled saffron (optional)
- 3 tablespoons olive oil
- 1 medium onion (chopped, about 1 cup)
- 3 cloves garlic (minced)
- 1 cup pearl barley
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
- Place vegetable stock and spices in a small saucepan and bring to a boil. Cover and set aside.
- Heat 2 tablespoons of oil in a large skillet. Add leeks and garlic. Saute on medium heat for about 5 minutes until softened.
- Stir in the barley and toss to coat with oil. If needed, add one more tablespoon of oil.
- Add wine and cook until wine is absorbed, stirring frequently.
- Add the stock you set aside earlier and bring to a boil. Cover and reduce the heat to low.
- Continue to cook until the liquid is all absorbed and the barley is al dente, about 30-35 minutes, stirring frequently.
- If the barley is too chewy, add a bit more liquid.
- Stir in the cheese until it melts and serve immediately.