Barley Risotto - Cincinnati News, FOX19-WXIX TV

Barley Risotto

Barley Risotto

  • 1 cup Barley
  • 3 1/2 cups Water
  • 1 tsp Salt
  • 2 tbsp Olive Oil
  • 1 each Garlic Clove, Minced
  • 3 tbsp Olive Oil
  • 8 oz. Sliced Mushrooms
  • To Taste Salt and fresh Cracked Black Pepper
  • 1 bunch Broccoli, trimmed cut is small pieces and blanched*
  • 3 pieces Jarred, Roasted Red Peppers, sliced into strips
  • 3-6 cloves Garlic, minced
  • 1 bag Ready to cook Fresh Spinach,
  • 2 each fresh ripe Tomatoes, diced
  1. Cook the barley with the salt until tender. You can use quick cook instead of regular but your going to need about 3 cups finished barley. When the barley is done mix in the Olive Oil and Garlic. Cover and set aside.
  2. Heat a large skillet on the stove on a medium high burner, add the olive oil and mushrooms. Sauté until the liquid from the mushrooms has completely evaporated and they are beginning to brown slightly. This will give you a richer flavor. Add a salt and pepper to taste
  3. Next add the broccoli and peppers. Continue to sauté until they are warm.
  4. Finally turn down the heat and add the spinach and garlic. Keep folding it into the other vegetables to just warm it. Remember raw spinach is good tasting too. 
  5.  To serve place a scoop of the barley in the center of a plate or bowl. Top with the vegetables and garnish with the chopped tomatoes.


*Bring a medium pot of salted water to a boil, add the broccoli and simmer for about 2 minutes. Drain and set aside.

  • Always look at a recipe as a guide. You can use any vegetables you want and they will taste great. 
  •  You can also substitute rice, polenta or even potatoes for the barley.


Serves 4

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