Best 3 Pearl Barley Risotto Recipes

Indulge in the culinary delight of pearl barley risotto, a delectable dish that combines the wholesome goodness of pearl barley with the creamy richness of a traditional risotto. This versatile grain, known for its nutty flavor and chewy texture, takes center stage in this hearty and flavorful meal. Embark on a culinary journey with our curated collection of pearl barley risotto recipes, each offering a unique taste experience. From classic Italian flavors to innovative vegetarian and vegan variations, discover the diverse culinary possibilities of this versatile ingredient. Let your taste buds dance with joy as you explore the tantalizing recipes within this article, transforming ordinary ingredients into an extraordinary feast.

Check out the recipes below so you can choose the best recipe for yourself!

PEARL BARLEY RISOTTO (ORZOTTO) WITH SAUTEED MUSHROOMS

Pearl Barley Risotto (orzotto) With Sauteed Mushrooms image

If you want to try something a bit different, this is it! Don't worry if you think the portions look small; pearl-barley is very filling and the mushrooms are full of flavour. In other words, a little goes a long way. The original recipe came from supplement to a Sainsburys magazine, called 'The Best of Italy'. I've been hoarding it for two years and am really pleased I finally got round to making something from it (so many recipes; so little time)! Needless to say, I have made a few tweaks to the original recipe, which called for 1tbsp each of celery and carrot (how much is that?), so I added my own amounts. Other tweaks include less oil, different mushrooms, more garlic and lets add some cheese!

Provided by Mrs B

Categories Grains

Time 1h15m

Yield 3-4 serving(s)

Number Of Ingredients 18

Ingredients

20 g dried porcini mushrooms
250 g portabella mushrooms, thickly sliced
250 g chestnut mushrooms, thickly sliced
2 tablespoons olive oil
1/2 ounce butter
1/2 onion, finely chopped
2 garlic cloves, peeled and sliced
2 tablespoons chopped parsley, plus extra to serve
salt & freshly ground black pepper
1/2 onion, finely chopped
3 tablespoons olive oil
1 medium sized carrot, finely grated
2 stalks celery, finely grated
200 g pearl barley
100 ml dry white wine
725 ml vegetable stock
salt & freshly ground black pepper
slivers pecorino cheese

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.

CREAMY PEA & CHIVE PEARL BARLEY RISOTTO (REDUCED FAT)

Creamy Pea & Chive Pearl Barley Risotto (Reduced Fat) image

I am a big fan of pearl barley as it is cheap, tasty, healthy and very filling. This sounds like a great new way to enjoy pearl barley with a bit of an Italian flare. I originally found this recipe in the BBC Good Food Magazine.

Provided by Sarah_Jayne

Categories One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
7 ounces pearl barley
2 pints vegetable stock
5 ounces peas
3 1/2 ounces fat-free cream cheese with chives
1 bunch chives, snipped

Steps:

Heat the oil in a large, deep pan, then gently fry the onion for 3-4 minutes
Stir in the pearl barley, sizzle for a few mins, then pour in about a third of the stock.
Simmer fiercely for 20 mins, stirring occasionally, adding more stock gradually as it is absorbed.
With 5 mins to go, stir in the peas. After 20 mins there should be some liquid left and the barley should be cooked through.
Turn the heat off under the risotto and let it sit for a min, then stir in the cream cheese and most of the chives.
Season well and serve scattered with the rest of the chives.

Nutrition Facts : Calories 552.9, Fat 14.9, SaturatedFat 2.2, Sodium 13.6, Carbohydrate 93.9, Fiber 20.4, Sugar 7.3, Protein 14.3

PINK PEARL BARLEY RISOTTO WITH FETA CHEESE

Pink Pearl Barley Risotto With Feta Cheese image

Found this gem of a recipe in a German cookbook named "Vegetarian Food For Every Season". Its a perfect fall dish with great colours and bold flavours. The beets make it a little bit sweet and earthy and the feta adds a nice salty touch. Instead of using all the different pinches of spices, you could also whip up a batch of this and use 1 ts of it in this recipe: Recipe #124269

Provided by Lalaloula

Categories Grains

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon butter
1 onion, chopped
1 sprig fresh rosemary or 1 teaspoon dried rosemary
400 g beetroots, peeled and diced finely
250 g pearl barley
700 ml broth (I use veggie)
1 pinch cinnamon
1 pinch ground red chili pepper
1 pinch oregano
1 pinch cayenne pepper
100 g feta cheese, diced finely

Steps:

Heat butter in a heavy pot. Add onion and rosemary to it and sautee until translucent.
Add beets and pearl barley and sautee for 2 more minutes.
Add enough broth to slightly cover barley and beets and simmer until all of the broth has been absorbed. Make sure to stir frequently so that it wont stick to the bottom of the pot.
Once broth has been absorbed, add more and simmer until everything is tender (about 12 minutes).
Season with spices and serve garnished with feta cheese.

Tips:

Use a heavy-bottomed pot: This will help distribute heat evenly and prevent the risotto from scorching.
Toast the barley first: This will give it a nutty flavor and help it absorb the liquid better.
Add the liquid gradually: Don't dump all the liquid in at once. Add it in small increments, stirring constantly, until the barley is cooked through.
Be patient: Risotto takes time to cook. Don't rush the process or you'll end up with a mushy mess.
Stir constantly: This will help prevent the risotto from sticking to the pot and will also help it develop a creamy texture.
Add your favorite toppings: Once the risotto is cooked, you can add your favorite toppings, such as cheese, vegetables, or protein.

Conclusion:

Pearl barley risotto is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's perfect for a weeknight meal or a special occasion. With its creamy texture and nutty flavor, it's sure to be a hit with everyone at the table. So next time you're looking for a new recipe to try, give pearl barley risotto a try. You won't be disappointed!