Pearl Barley Risotto

with fried feta cheese
With fried feta cheese
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Ingredients

3 tbsp Olive oil divided
1 Yellow onions diced
1 clove Garlic finely diced
⅔ cup Pearl barley
3 cups Vegetable broth hot
7 oz Cremini mushrooms quartered
Salt to taste
Black pepper to taste
5 oz Baby spinach
7 oz Feta cheese vegetarian, halved
1 Eggs
4 tbsp Breadcrumbs
4 tbsp All-purpose flour
5 oz Cherry tomatoes halved

Nutritional information

864
Calories
47.9g
Fat
75.9g
Carbohydrates
37.2g
Protein
170mg
Cholesterol
2672mg
Sodium
Ingredients

Pearl Barley Risotto

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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:

Ingridiens for Pearl Barley Risotto

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 ⅔ 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!

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.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

It’s better than a traditional risotto! Thanks for sharing the recipe!

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