Craving for a satisfying meal? This Pearl Barley Risotto recipe puts a twist on the Italian classic and makes for a filling and healthy vegetarian dinner option. With a delicate, nutty flavor, pearl barley provides the perfect backdrop for mushrooms and spinach. Cherry tomatoes make the dish extra flavorful and add a pretty red hue. Serve topped with pan-fried feta cheese and a grind or two of fresh black pepper.
This barley risotto (aka barlotto) recipe uses vegetable broth and vegetarian feta cheese – keeping it vegetarian-friendly. Cooking barley is as easy as cooking rice. Just remember to stir continuously to ensure the barley releases starch and thickens the broth as it cooks. This will give the dish a deliciously creamy texture.
To make the Pearl Barley Risotto, you will need the following ingredients:
In a heavy pot, heat 1 tablespoon olive oil and add 1 diced onion and 1 finely diced garlic clove. Sauté, stirring, for 3 minutes.
Add ⅔ cup pearl barley and stir for 2 minutes.
Add 1 cup vegetable broth and bring to a boil. Simmer, while stirring, until the liquid has absorbed.
Gradually stir in another half a cup of the broth. Continue in the same gradual cook-and-add manner to use a total of 2 ½ cups of the vegetable broth.
Meanwhile, in a skillet, heat 1 tablespoon olive oil and add 7 ounces quartered mushrooms. Cook for 5 minutes, then season with salt and black pepper to taste.
Add in the remaining half a cup of the vegetable broth and 5 ounces baby spinach to the barley risotto and cook, stirring, for another 5 minutes.
In a small bowl whisk one egg. Add 4 tablespoons flour and 4 tablespoons breadcrumbs to separate plates. First, roll each feta piece into the flour. Next, roll into the egg. Finally, dredge the feta through the breadcrumbs, turning to coat and pressing gently to adhere.
Remove the mushrooms from the skillet and set aside. In the same skillet, add 1 tablespoon olive oil and add the feta. Cook for 2 to 3 minutes per side, until golden brown.
Add 5 ounces halved cherry tomatoes to the barley risotto and season with salt and black pepper to taste. Stir well and cook for another 5 minutes.
Add the cooked mushrooms and stir to combine.
To serve, divide the barley risotto in bowls and top with crispy feta. Season with fresh black pepper. Enjoy!
Love risotto? Try this healthy-ish Pearl Barley Risotto recipe, a fresh twist on Italian classic risotto. Perfect for a weeknight meal, this hearty and flavorful barlotto is on the table in just 35 minutes. Made it? Let us know your thoughts in the comments below.
This risotto was simple, tasty, and made family dinner special.
¡Delicioso! Hice esta receta para una cena familiar y todos quedaron impresionados. Nunca había cocinado con cebada perlada, pero fue muy fácil y el sabor es mágico. Ahora lo haré cada semana, ¡gracias por la inspiración!
Delicious dish, family loves!
Super dish! Loved it!
This barlotto rocks! So easy and delish!
Superb! My wife loved it, reminded me of our first dinner together years ago.
I just made this Pearl Barley Risotto last night and it was superb! I used fresh spinach and it turned out so creamy. I was surprised how quick and easy it was, plus my friends loved it. It’s now my go-to recipe for cozy dinners!
Delicious! I made this dish last week for my wife and I, and we loved it. The flavors were rich, and the texture was perfect. It was a fantastic way to enjoy barley. We couldn’t stop eating it!
I made this for my family last week. Everyone loved it, especially my kids who asked for seconds!
I made this risotto last week, and it turned out fantastic! The pearl barley was surprisingly easy to work with. It took me back to my grandma's kitchen.
This Pearl Barley Risotto is honestly the best. I made it for my friends on a cozy night in and they loved it. The texture was perfecto, and the taste was just amazing. Barley is my new favorite. So proud I nailed it.
Super creamy taste.
I made this Pearl Barley Risotto for a cozy night in, and it turned out just amazing. The barley is so easy to cook, and the flavors of the mushrooms and feta are a delight! It felt like a special treat. I can't wait to share it with friends on a dinner party!
It’s better than a traditional risotto! Thanks for sharing the recipe!
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