Barley Risotto
Switch things up with my new Barley Risotto! Same idea, same cook, different texture. You still get that dreamy, creaminess, so much flavour, and the barley has such fab texture!
PREP TIME
15 minutes
COOK TIME
40 minutes
INGREDIENTS
14
Serves: 3-4
Ingredients
- 1000 ml1000 ml1000 ml Plant Based Chickenless Broth - President's Choice
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- 3 cloves3 cloves3 cloves Garlic, crushed & minced
- 1 whole1 whole1 whole Yellow Onion, diced
- 1 whole1 whole1 whole Red Bell Pepper, diced
- 1 cup1 cup1 cup Pearl Barley, heaping cup. Rinsed
- 1 cup1 cup1 cup White Wine, I used a local Ontario Pinot
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 0.333 cup0.333 cup0.333 cup Grana Padano Cheese, finely shredded + garnish
- 6 pieces6 pieces6 pieces Basil, Fresh, Small handful. About 1 1/2 - 2 Tbsp. Torn / chiffonade
- 0.5 whole0.5 whole0.5 whole Lemon
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Get your broth in to a medium sized pot, set the heat to medium high, and cover. Once boiled, reduce to a simmer and leave covered.
- In the meantime, begin heating your EVOO, garlic, and pepper flakes in a 10" skillet set to just about medium. Once heated, stir and let sizzle for about 30 seconds before adding the pepper, onion, and a generous pinch of both salt & pepper. Stir often and cook your veggies for about 10 minutes. If you notice any browning, reduce the heat slightly. After the 10 minutes, your veg should be mostly soft. Stir in the rinsed barley and another good pinch of salt & pepper. Continue to stir and cook for a few minutes, toasting the barley a bit in the skillet.
- Pour in your wine and season once again with salt. Let the wine simmer until absorbed, about 3 minutes. Now, ladle in two scoops of broth and a pinch of salt. Let this simmer away until absorbed and continue with another scoop and a half of broth & a small pinch of salt. Continue this process a few more times until you have about one more go of broth. At this point, your barley should be cooked just right.
- Add the last remaining bit of broth and let that simmer until creamy and delicious. Reduce as much as you want for a consistency that works for you. Once you're content with the creaminess, turn off the heat and fold in the grana padano, butter, a squeeze of lemon to taste, and basil. Set aside covered for a few minutes.
- taste your risotto prior to serving and adjust salt if needed. Garnish your servings with finely shredded grana and fresh basil. ENJOY!
Notes
- Pearl Barley cooks much faster than Pot Barley which is why it is ideal for this recipe.
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About This Recipe
Show nutritional information
Coconut Free Nut Free Pescetarian Shellfish Free Side Dishes Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 672 |
| Fat: | 34 g |
| Carbohydrates: | 83 g |
| Protein: | 22 g |
| Cholesterol: | 46 g |
| Sodium: | 1441 mg |
| Fiber: | 10 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
2 responses to “Barley Risotto”
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This looks so savory and satisfying. I’m definitely adding it to my meal plan!
Thank you Reed! That chew from the barley was lovely. I hope you enjoy it 🙂