Barley Risotto

Indulge in the rich and velvety goodness of Barley Risotto, a wholesome and satisfying dish that elevates the nutty flavor and hearty texture of pearl barley. This recipe takes inspiration from classic risotto cooking methods, infusing the barley with a creamy and supple sauce reminiscent of Arborio rice risotto. By using pearl barley, with its hull and bran removed, the starchy interior ensures a delightful velvety sauce when simmered, creating a perfect canvas for savory and aromatic additions.

The recipe brings together the earthy goodness of barley, the sweetness of sautéed onions and carrots, and the richness of Parmesan cheese and butter. The result is a delightful symphony of flavors and textures that will surely leave you craving more. The variations offered provide an opportunity to explore different tastes, from the earthiness of mushrooms to the sweetness of roasted butternut squash.

With precise cooking times and a careful balance of liquid, this Barley Risotto recipe guarantees perfectly cooked grains with just the right amount of firmness. The step-by-step instructions ensure a successful preparation, making it an excellent addition to your repertoire of comfort food dishes.

SERVES 4 TO 6

INGREDIENTS:

• 4 cups vegetable broth
• 4 cups water
• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 1 carrot, peeled and chopped fine
• 1½ cups pearl barley
• 1 cup dry white wine
• 1 teaspoon minced fresh thyme
• 2 ounces Parmesan cheese, grated (1 cup)
• 1 tablespoon unsalted butter
• Salt and pepper

INSTRUCTIONS:

1. Prep the Broth: Bring vegetable broth and water to a simmer in a medium saucepan. Reduce the heat to the lowest setting and cover to keep warm.
2. Sauté the Aromatics: In a large saucepan over medium heat, heat vegetable oil until shimmering. Add chopped onion and carrot, cooking until the vegetables are softened, about 5 to 7 minutes. Stir in pearl barley and cook until lightly toasted and aromatic, approximately 4 minutes. Pour in dry white wine and cook until fully absorbed, about 2 minutes.
3. Simmer the Barley: Stir in minced fresh thyme and 3 cups of warm broth. Simmer the mixture, stirring occasionally until the liquid is absorbed and the bottom of the pan is dry, approximately 22 to 25 minutes. Stir in 2 cups of warm broth and continue to simmer, stirring occasionally, until the liquid is absorbed and the bottom of the pan is dry, approximately 15 to 18 minutes.
4. Finish the Risotto: Continue to cook the barley risotto, stirring often and adding the remaining broth as needed to prevent the pan bottom from becoming dry. The barley should be cooked through but still somewhat firm in the center, which usually takes 15 to 20 minutes. Off the heat, stir in grated Parmesan and unsalted butter, giving the dish a creamy and luxurious finish. Season with salt and pepper to taste and serve.

TIPS:

• Consistent Stirring: Stirring the barley risotto occasionally throughout the cooking process helps to ensure an even absorption of liquid and prevents sticking to the bottom of the pan.
• Choosing Pearl Barley: Be sure to use pearl barley in this recipe, as other types such as hulled, hull-less, quick-cooking, or presteamed barley may require different cooking times and liquid ratios.
• Variations: Explore different flavor profiles by trying the mushroom and red wine variation or the roasted butternut squash option. Both variations bring unique tastes and textures to the dish.
• Lemon Wedges and Extra Parmesan: To enhance the dish’s taste and presentation, consider serving it with lemon wedges and extra grated Parmesan cheese. These additions add brightness and depth to the flavors.
• Reheating: Barley Risotto can be refrigerated and reheated for later use. When reheating, add a little broth or water to restore the creamy consistency.