Best 2 Spring Barley Risotto Recipes

## Spring Barley Risotto: A Delightful Medley of Fresh Spring Vegetables and Hearty Barley

As the days lengthen and nature awakens from its winter slumber, it's time to embrace the vibrant flavors of spring with a delightful culinary creation: Spring Barley Risotto. This innovative dish combines the wholesome goodness of barley with an array of fresh spring vegetables, creating a symphony of flavors that will tantalize your taste buds.

In this article, we present a collection of delectable Spring Barley Risotto recipes, each offering a unique twist on this classic Italian dish. From the vibrant green of asparagus and peas to the earthy sweetness of roasted beets and the delicate crunch of fresh herbs, these recipes capture the essence of spring in every bite.

Whether you prefer a vegetarian delight or a hearty meal with added protein, our recipes have something for everyone. From a classic Spring Vegetable Barley Risotto to a more adventurous Beet and Goat Cheese Barley Risotto, these dishes are sure to become your go-to springtime favorites.

So gather your fresh ingredients, prepare your cooking utensils, and embark on a culinary journey that celebrates the beauty and bounty of spring. Let's dive into these flavorful Spring Barley Risotto recipes and experience the joy of cooking with seasonal produce!

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

SPRING BARLEY RISOTTO

Spring Barley Risotto image

A healthier alternative to the more traditional arborio risotto rice, barley adds iron and fiber to this fresh take on risotto. One cup of the green peas found in this dish offers more protein than a large egg.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 40m

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 cup pearled barley
2 leeks, white and light-green parts only, thinly sliced
1/2 cup dry white wine, or water
Coarse salt and freshly ground pepper
14 1/2 ounces vegetable broth
1 bunch asparagus (about 1 pound), trimmed and cut on bias into 2-inch pieces
1 box (10 ounces) frozen peas, defrosted
1/2 cup fresh grated Parmesan
1/4 cup thinly sliced mint leaves, plus small leaves for garnish

Steps:

In a large saucepan, heat oil over medium. Add barley and leeks; cook until beginning to soften, 5 to 7 minutes. Add wine; cook until evaporated, about 5 minutes. Add 2 cups water; bring to a boil and season with salt and pepper. Reduce heat; simmer until liquid absorbs, about 10 minutes.
Add broth and continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes. Add asparagus; cook until tender, about 5 minutes. Stir in peas until heated through. Add Parmesan and mint; season with salt and pepper. Garnish with mint leaves.

RISOTTO-STYLE BARLEY WITH SPRING GREENS

Risotto-Style Barley with Spring Greens image

Categories Side Low Fat High Fiber Parmesan Barley Fennel Leek Spinach Lima Bean Spring Healthy Bon Appétit

Yield Serves 6

Number Of Ingredients 12

Ingredients

Nonstick vegetable oil spray
2 large leeks (white and pale green parts only), chopped
1 fennel bulb, finely chopped (about 1 1/2 cups)
1 teaspoon dried thyme
2 cups pearl barley
6 1/2 cups canned low-salt chicken broth
1/2 teaspoon saffron threads
1 1/2 cups frozen baby lima beans, thawed
1 6-ounce package fresh baby spinach, trimmed, thinly sliced
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
Fresh basil sprigs

Steps:

Generously spray heavy large pot with nonstick spray. Place pot over medium-high heat. Add half of leeks and half of fennel to pot. Sauté until vegetables are tender, about 5 minutes. Stir in thyme, then barley. Add 2 1/2 cups broth and saffron. Simmer until liquid is almost absorbed, stirring frequently, about 10 minutes. Add remaining leeks, fennel and 4 cups broth. Bring to simmer. Reduce heat to medium-low and cook until barley is tender and mixture is creamy, stirring often, about 30 minutes.
Meanwhile, cook lima beans in large saucepan of boiling salted water until tender but still bright green, about 3 minutes. Drain.
Add lima beans, spinach, Parmesan cheese and chopped basil to barley and stir to blend. Season with salt and pepper. Transfer mixture to 6 shallow bowls. Garnish with basil sprigs and serve.

Tips:

Use high-quality ingredients: Fresh vegetables, flavorful broth, and creamy arborio rice are essential for a delicious risotto.
Toast the rice: This step helps to develop the rice's flavor and prevent it from becoming mushy.
Add the liquid gradually: This allows the rice to absorb the liquid evenly and cook evenly.
Stir constantly: Stirring helps to prevent the rice from sticking to the bottom of the pan and ensures that it cooks evenly.
Cook until the rice is al dente: The rice should be tender but still have a slight bite to it.
Add the vegetables and herbs at the end: This will help to preserve their flavor and texture.
Serve immediately: Risotto is best served as soon as it is made.

Conclusion:

Spring barley risotto is a delicious and versatile dish that can be enjoyed as a main course or a side dish. With its fresh vegetables, flavorful broth, and creamy arborio rice, this risotto is sure to please everyone at your table. So next time you're looking for a new and exciting way to enjoy barley, give this recipe a try!