When you hear the word “risotto,” you probably think of arborio rice slowly cooked into a creamy dish. However, did you know that you can make an equally delicious and nutritious version of this classic Italian dish using barley instead of rice? Barley risotto is a hearty and satisfying twist on the original recipe that is perfect for cooler weather.
What Makes Barley Risotto Unique?
Barley has a delightful chewy, nutty texture and flavor that contrasts nicely with the velvety sauce in a risotto. Additionally, it is packed with fiber, protein, and an array of vitamins and minerals, making it a more nutritious option than white arborio rice. Using barley instead of rice instantly adds nutrition and rustic, wholesome appeal.
Choosing the Right Barley
The most common types of barley used for risotto are pearl barley and hulled barley. Pearl barley is the most processed, with its tough outer hull removed. It cooks faster than hulled barley. Hulled barley retains more of the fibrous outer husk, so it takes longer to cook to tenderness. For the best results, use pearl barley or barley grits since they will achieve the perfect al dente, yet creamy texture when simmered patiently.
The Key Technique
The technique for making barley risotto is almost identical to rice risotto. You’ll need broth or stock, white wine, butter or olive oil, aromatics like onions or shallots, parmesan cheese, and any other desired mix-ins. First, sauté the barley to lightly toast it, then deglaze with wine. Next, add ladlefuls of warm broth, stirring frequently until the liquid is absorbed before adding more. The barley will slowly release its starches and become plump and creamy.
Tasty Variations
Barley’s robust, earthy notes pair beautifully with fall and winter ingredients. You can try making a mushroom and thyme barley risotto or one loaded with butternut squash, sage, and pancetta. Toss in some wilted greens like kale or spinach for extra nutrients. Barley risotto is also delicious with seafood! Top it with sautéed shrimp, scallops, or even lobster for an elegant main course.
Making barley the star of your risotto opens up endless possibilities for this humble comfort food. With its satisfying texture and nutrition boost, barley risotto is an easy way to add a delicious and unexpected twist to your winter menu. Why not give it a try?
Shrimp and Pea Barley Risotto
Ingredients
- 2 tbsp. olive oil
- 1 small onion finely diced
- 2 stalks cellery chopped (optiona)
- 2 cloves garlic crushed
- 1 tbsp. lemon zest
- 1/4 tsp 1 mL pepper
- 1 cup pot or pearl barley
- 4 cups chicken stock
- 12 oz peeled and deveined raw shrimp
- 1 cup fresh or frozen peas
- 2 tbsp. parsley chopped
- 1 wedge lemon
- 1 pinch salt and pepper to taste
Instructions
- Heat the oil in a large saucepan set over medium-high heat; add the onion, cellery ,garlic, lemon zest, and pepper, and saute until the onion is softened, about 3 minutes. Stir in barley and stock and bring to a simmer.
- Reduce heat; cover pan and simmer for 45 minutes, stirring vigorously halfway through for 15 seconds. Stir in shrimp and peas; cover pan and simmer until shrimp are pink and peas are tender, about 5 minutes. Season to taste, give it a squeeze of lemon juice, sprinkle with parsley and serve.
Comforting Baked Barley Turkey Risotto
Equipment
Ingredients
- 3 tbsp. extra-virgin olive oil
- 1 medium onion finely chopped
- 5 cloves garlic thinly sliced
- 8 ounces mushrooms such as white button, cremini and shiitakes, halved if small, quartered if large
- 1 1/2 cups pearl barley
- 1 medium carrot very thinly sliced into rounds (about 1 cup)
- 1 cup peas fresh or frozen (optional)
- 4 1/2 cups chicken stock
- 1 cup cooked turkey shredded
- 1 tsp. tarragon fresh, chopped
- 1/2 cup grated Parmesan more for serving
- 2 tbsp. unsalted butter
- ¼ cup chives chopped
- 1 pinch Kosher salt to taste
- 1 pinch black pepper to taste
Instructions
- Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.
- Stir in barley, carrots and peas and 4 1/2 cups stock , and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.
- Stir in the turkey, Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
- Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.
