Barley Risotto Recipe
Creamy vegetarian, whole grain dish.
Servings: 6
Calories: 245kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 245kcal | Carbohydrates: 31g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 543mg | Potassium: 156mg | Fiber: 6g | Sugar: 2g | Vitamin A: 292IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 1mg