Best 20 Barley Risotto Recipes

BARLEY RISOTTO

Steps:

• In a small saucepan, bring broth to a simmer; keep hot., In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed. , Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.

SLOW-COOKER MUSHROOM BARLEY RISOTTO

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
• Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
• Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper.

BAKED BARLEY RISOTTO WITH MUSHROOMS AND CARROTS

Steps:

• 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, carrot and 4 1/2 cups water, 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 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.

MUSHROOM BARLEY RISOTTO

Steps:

• Bring chicken stock to boil in heavy medium saucepan. Remove from heat, cover and set aside.
• Melt 2 teaspoons butter in large nonstick skillet over low heat. Add onion and sauté until translucent, about 5 minutes. Add barley, thyme, bay leaf and 2 cups warm chicken stock; bring mixture to boil. Reduce heat and simmer until most of stock is absorbed, stirring frequently, about 5 minutes. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until barley is tender, about 50 minutes.
• Meanwhile, heat oil in another large nonstick skillet over high heat. Add mushrooms; sauté until beginning to brown, about 3 minutes. Stir in garlic. Reduce heat to medium; cover and cook until mushrooms are tender, stirring occasionally, about 3 minutes. Mix in parsley and barley mixture. Season with salt and pepper. Spoon risotto into bowls and serve immediately.

BARLEY MUSHROOM RISOTTO

Steps:

• Bring chicken broth to a boil in a saucepan. Melt butter in a large skillet over medium heat. Add onion, and saute for 5 minutes. Add the barley, thyme, bay leaf and 2 cups of the hot broth. Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more. This process takes about 50 minutes.
• Meanwhile, heat olive oil in a large skillet. Saute mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf, and serve.

MUSHROOM BARLEY RISOTTO

Steps:

• In a saucepan, bring the broth to a boil. Cover and turn off the heat.
• Heat 1 tablespoon of olive oil in a deep skillet over medium heat. Add onion and saute until soft. Reduce heat to low.
• Add barley and stir to coat with oil. Add wine and cook, stirring, until wine is absorbed.
• Add hot broth, 1/2 cup at a time, stirring frequently and adding more as broth absorbs. (This should take about 30 minutes. You may have broth left over, or you may need to add more to get barley to desired consistency.)
• Put remaining olive oil in a skillet over medium heat. Add mushrooms and shallots and saute until mushrooms are golden and shallots are soft.
• Stir mushroom mixture and basil into barley, season with salt and pepper, and sprinkle with Parmesan cheese.

BARLEY RISOTTO

Steps:

• in olive oil, saute onion and garlic until softened.
• add mushrooms, cook until browning.
• add barley and cook for 5 minutes until lightly toasted.
• add white wine, add 3 c stock, tomato, salt& pepper.
• bring to boil, cover and simmer 25 minutes, stirring occasionally.
• add peas and some additional broth if needed, simmer an additional 10-15 minutes stir in cheese, and more salt& pepper if needed.

BARLEY AND SHIITAKE MUSHROOM RISOTTO

Steps:

• For the vegetable stock: Add the vegetable stock, onion, carrots and celery to a large saucepan. Bring to a boil, then maintain at a simmer while making the risotto.
• For the risotto: Add the olive oil to a large heavy-bottomed saucepan set over medium-high heat. When hot add the barley and saute until lightly toasted, 2 to 3 minutes. Add the shallots, garlic, Vidalia onions and salt; cook, stirring often with a wooden spoon, until the shallots become translucent, 6 to 8 minutes. Add the shiitakes and thyme leaves and cook for another 3 to 4 minutes. Next, begin adding the vegetable stock, one ladleful at a time, allowing each ladleful to be absorbed before adding the next. Stir frequently throughout; this brings out the starch in the barley. When the barley is tender and all of the vegetable stock has been used, remove the risotto from the heat and stir in the butter, Parmesan and pepper. Transfer to a serving platter and garnish with the parsley. Serve immediately.

BARLEY RISOTTO WITH MUSHROOMS AND DILL

Steps:

• Heat 2 tablespoons oil in a large straight-sided skillet over medium-high. Add mushrooms; season with salt. Cook until browned in places, 6 to 8 minutes. Stir in garlic; cook 1 minute more. Transfer to a plate; reserve skillet for risotto (do not wipe skillet clean).
• In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat reserved skillet over medium. Swirl in remaining 2 tablespoons oil. Add leeks, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add barley and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine; cook until mostly evaporated, about 30 seconds.
• Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover barley). Stir occasionally, allowing barley to absorb most of broth before adding more. Risotto is ready when barley is tender and creamy and broth has thickened to a rich sauce, 1 hour. (You may not need to use all of broth.)
• Remove from heat. Fold in mushroom mixture, butter, lemon juice, and cheese; season with salt and pepper. Top with dill and more cheese; drizzle with oil and sprinkle with more pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.

BARLEY RISOTTO WITH WILD MUSHROOMS

Steps:

• Combine the dried cepes and water in a saucepan. Simmer gently over medium heat until reduced to 6 cups, about 20 minutes. Drain through a sieve lined with cheesecloth, pouring the broth into a small saucepan. Finely chop the mushrooms and set aside. Keep the broth warm over low heat.
• Heat the oil in a large, heavy-bottom saucepan. Add the fresh mushrooms. Saute over high heat until golden, but not soft, about 3 minutes. Take the mushrooms out of the pan and set aside. Add the shallots and garlic to the saucepan. Reduce the heat to medium low and cook until tender, about 5 minutes. Add the wine. Increase the heat to medium high and simmer until reduced to 1/2 cup, about 5 minutes. Add the barley and stir. Ladle in 1/2 cup of the hot broth and stir until all the liquid has been absorbed. Continue adding 1/2 cup of broth at a time, stirring until absorbed, until the barley is tender, about 30 minutes. Add both the dried cepes and fresh mushrooms and continue cooking for an additional 5 minutes. Beat in the Parmesan. Divide among 4 bowls, garnish with parsley and serve immediately.

BARLEY RISOTTO PRIMAVERA

Steps:

• Heat 1 teaspoon vegetable oil in a large skillet over medium heat; cook and stir carrots 2 to 3 minutes. Add zucchini and yellow squash; cook until tender, 5 to 10 minutes.
• Heat chicken broth in a large saucepan over medium heat; reduce heat to low and keep warm.
• Heat 1 teaspoon vegetable oil in a separate large skillet over medium heat; cook and stir onion until lightly browned and tender, about 10 minutes. Add garlic and thyme; cook until fragrant, 1 to 2 minutes. Cook and stir barley into onion mixture until lightly toasted, 2 to 3 minutes.
• Pour about 2 cups warm broth into barley mixture; reduce heat to low, and simmer, stirring occasionally, until broth is absorbed, 5 to 10 minutes. Add remaining broth, 1/2 cup at a time, allowing broth to absorb before each addition, until barley is tender, 15 to 20 minutes. Stir in carrot mixture, butter, and Parmesan cheese until cheese melts, 1 to 2 minutes. Season with salt and black pepper.

BARLEY RISOTTO WITH SHRIMP AND PEAS

Steps:

• Place barley in a bowl, and add enough cold water to cover by 2 inches. Cover; let soak in the refrigerator overnight.
• Bring stock to a boil in a saucepan. Remove from heat, and cover. Drain barley. Heat oil in a medium saucepan over medium heat. Add onion; cook 6 minutes. Stir in barley. Add wine, and cook, stirring, until liquid has evaporated.
• Add 1/2 cup stock, and cook, stirring, until liquid is absorbed. Continue adding stock, 1/2 cup at a time, waiting until liquid is absorbed before adding more, until barley is tender but still slightly firm, about 35 minutes total (reserve 1/4 cup stock to stir in at the end).
• About 1 minute before barley is done, stir in shrimp and peas, and cook until shrimp are opaque throughout. Remove from heat, and stir in 1/4 cup stock, lemon zest, lemon juice, Parmesan, and salt. Season with pepper, and serve.

SLOW-COOKER CHICKEN AND BARLEY RISOTTO WITH EDAMAME

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix chicken, onions, barley, carrot, garlic, salt, thyme and 3 cups of the broth.
• Cover; cook on Low heat setting 4 to 5 hours.
• In 2-cup microwavable measuring cup, microwave remaining 1 cup broth uncovered on High 2 to 3 minutes or until boiling. Stir thawed edamame and boiling broth into chicken mixture in slow cooker.
• Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until edamame are tender. Stir in cheese.

RISOTTO-STYLE BARLEY WITH MUSHROOMS

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onion; sauté 4 minutes. Add all mushrooms; sauté until golden brown, adding 1 to 3 tablespoons water if mixture is dry, about 15 minutes. Stir in herbs and garlic. Add barley and stir 1 minute. Add 4 cups broth and bring to boil. Reduce heat to medium; cover and cook until liquid is almost absorbed and barley is almost tender, about 30 minutes.
• Stir 1 cup broth and tomato paste into barley. Cook uncovered until barley is tender and mixture is creamy, stirring occasionally and adding more broth if necessary, about 10 minutes. Stir in cheese. Season with salt and pepper.

SPINACH-BARLEY RISOTTO

Steps:

• Heat oil in 10-inch non-stick skillet over high heat. Cook mushrooms and onion in oil. Stir in broth, garlic pepper seasoning blend and mustard. Cover and heat to boiling. Stir in remaining ingredients except spinach; reduce heat to low. Cover and simmer 10 minutes, stirring once. Stir in spinach; cover and simmer about 5 minutes or until water is absorbed and barley and wild rice are tender.

PEARL BARLEY RISOTTO (ORZOTTO) WITH SAUTEED MUSHROOMS

Steps:

• Place the dried porcini in a bowl and cover with 200ml of warm water, leave to soak for 30 minutes (you can use this time to prepare the other vegetables).
• Now start the orzotto: in a large saucepan, gently saute the onion in the olive oil until golden, then add the carrot, celery and pearl barley, turn up the heat and cook on a medium to high heat for 2 minutes.
• Add the wine and let it evaporate, then turn down the heat again to a low to medium temperature; add the stock a ladleful at a time, ensuring that the liquid is absorbed before adding the next ladleful of stock: this will take about 40 minutes and the pearl barley should be tender but with a bite.
• When the orzotto has been cooking for about 25 minutes, drain the porcini (save the liquid for other recipes) and start cooking the sauteed mushrooms: in a large lidded pan melt the butter and olive oil together and gently saute the onion and garlic until soft, stir in seasoning, add the mushrooms, porcini and parsley and cover and cook on a medium heat for 5 minutes.
• Remove the lid, turn up the heat and cook for about another 5 minutes, stirring the mushrooms, until most of the juices have evaporated.
• To serve: spoon the orzotto into a large round dish, pushing it towards the sides; spoon the mushroom mixture into the space left in the middle of the dish, sprinkle the mushrooms with parsley and pecorino cheese.

BARLEY RISOTTO WITH LIMA BEANS, ASPARAGUS AND SPINACH

Steps:

• Preheat grill. Using side burner or top of grill. Heat olive oil in a medium saucepan. Add 1/2 leeks and fennel and cook until soft. Add the thyme and barley and cook for 1 minute. Place the broth and saffron in a large saucepan and bring to a simmer. Begin by adding 2 cups of the stock and stir until the barley has absorbed the stock. Add the remaining leeks and fennel and 4 cups of the broth. Cook until barley is tender and the mixture is creamy, stirring often, about 30 minutes, during the last 10 minutes add the asparagus. If the mixture appears dry, add the remaining 1 cup of stock. Add the lima beans and spinach and cook for 2 minutes. Remove from heat and add cheese, salt and pepper to taste.

SHRIMP AND BARLEY RISOTTO

Steps:

• Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the chopped fennel, garlic, rosemary and a pinch each of salt and pepper. Cook, stirring occasionally, until the fennel is softened, about 5 minutes. Stir in the barley until combined.
• Add the chicken broth and 2 cups water. Bring to a simmer, then cover, reduce the heat to medium low and cook until the barley is tender but still a bit saucy, 8 to 10 minutes.
• Uncover and stir in the shrimp and peas. Cover and cook, stirring occasionally, until the shrimp are just cooked through, about 5 minutes. Remove from the heat and stir in the lemon zest and juice and the remaining 2 tablespoons butter until melted. Stir in the parmesan and 2 tablespoons fennel fronds; season with salt and pepper. Divide among bowls and top with the remaining fennel fronds.

INSTANT POT® BARLEY RISOTTO WITH SWEET POTATO AND SAUSAGE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add oil. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add sausage, barley, sweet potato, garlic, and rosemary; mix to combine. Pour in beef stock. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and serve.

BARLEY RISOTTO WITH ASPARAGUS AND HAZELNUTS

Steps:

• Cut top third of each asparagus stalk diagonally into 1/2-inch-thick slices, reserving tips and slices together, then coarsely chop remainder. Bring water (5 1/2 cups) and 1/2 teaspoon salt to a boil in a 3- to 4-quart saucepan, then add chopped asparagus and cook, uncovered, until very tender, 6 to 7 minutes. Transfer with a slotted spoon to a food processor (not a blender, which would require adding liquid).
• Add reserved asparagus tips and slices to boiling water and cook, uncovered, until crisp-tender, 2 to 3 minutes. Transfer with slotted spoon to a sieve, reserving cooking liquid in pan, and rinse under cold water to stop cooking. Drain well and reserve in another bowl.
• Measure cooking liquid and, if necessary, add enough water to bring total to 4 cups, then reserve.
• Cook onion with pepper and 1/4 teaspoon salt in oil in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Add barley and cook, stirring, 1 minute.
• Add wine and boil, stirring, until liquid is absorbed, about 1 minute.
• Add 4 cups reserved asparagus-cooking liquid and bring to a boil, covered, then reduce heat and simmer, covered, until barley is tender (it should be chewy) and mixture is thickened to a stewlike consistency, 35 to 40 minutes.
• Meanwhile, mince garlic and mash to a paste with remaining 1/4 teaspoon salt using side of a large heavy knife, then add to asparagus in food processor along with zest and purée until smooth.
• When barley is cooked, stir in asparagus purée, asparagus-tip mixture, and enough additional water to thin to desired consistency and cook over moderate heat, stirring, until hot, about 1 minute. Stir in cheese, then season with salt and pepper. Serve with hazelnuts and additional cheese on the side.