- 3 tbsp Olive oildivided
- 1 Yellow onionsdiced
- 1 clove Garlicfinely diced
- â…” cup Pearl barley
- 3 cups Vegetable brothhot
- 7 oz Cremini mushroomsquartered
- Saltto taste
- Black pepperto taste
- 5 oz Baby spinach
- 7 oz Feta cheesevegetarian, halved
- 1 Eggs
- 4 tbsp Breadcrumbs
- 4 tbsp All-purpose flour
- 5 oz Cherry tomatoeshalved
Pearl Barley Risotto
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:
Steps to make Pearl Barley Risotto
1 | Sauté onions and garlic | 5 |
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. | ||
2 | Add pearl barley | 2 |
Add â…” cup pearl barley and stir for 2 minutes. | ||
3 | Add broth | 5 |
Add 1 cup vegetable broth and bring to a boil. Simmer, while stirring, until the liquid has absorbed. | ||
4 | Continue adding broth | 10 |
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. | ||
5 | Cook mushrooms | 6 |
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. | ||
6 | Add spinach to barley risotto | 5 |
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. | ||
7 | Coat feta | 1 |
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. | ||
8 | Fry feta | 6 |
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. | ||
9 | Add tomatoes to barley risotto | 5 |
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. | ||
10 | Add mushrooms | 1 |
Add the cooked mushrooms and stir to combine. | ||
11 | Serve | |
To serve, divide the barley risotto in bowls and top with crispy feta. Season with fresh black pepper. Enjoy! | ||
Recipe Reviews
It’s better than a traditional risotto! Thanks for sharing the recipe!
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