Description
Pearl Barley Vegetable Risotto is a creamy, hearty Italian-inspired dish featuring tender pearl barley cooked slowly with fresh vegetables like carrots, zucchini, mushrooms, and peas. This wholesome risotto uses low-sodium vegetable broth to create a flavorful base, enriched with Parmesan cheese and butter for richness. Perfect as a comforting main course, it offers a nutritious and delicious alternative to traditional rice risottos.
Ingredients
Scale
Vegetables and Aromatics
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 1 zucchini, diced
- 1 cup mushrooms, sliced
- 1/2 cup frozen peas
- Fresh parsley, chopped (for garnish)
Grains and Liquids
- 3/4 cup pearl barley, rinsed
- 1/2 cup dry white wine (optional)
- 4 cups low-sodium vegetable broth, kept warm
Fats and Dairy
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese (plus more for serving)
- 1 tablespoon butter
Seasoning
- Salt and pepper, to taste
Instructions
- Prepare the Vegetables: Heat olive oil in a large saucepan over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until softened and translucent.
- Add Garlic and Vegetables: Stir in the minced garlic, diced carrots, zucchini, and sliced mushrooms. Cook for another 5 minutes, allowing the vegetables to soften and develop flavor.
- Toast the Pearl Barley: Add the rinsed pearl barley to the pan and toast it for 1 to 2 minutes, stirring frequently to coat the grains in oil and enhance nutty flavors.
- Deglaze with Wine: Pour in the white wine if using, and let it cook down for about 2 minutes until mostly evaporated and absorbed by the barley.
- Add Warm Broth Gradually: Begin adding warm vegetable broth one ladle at a time. Stir often and wait until the barley absorbs most of the liquid before adding the next ladle. Continue this slow cooking and stirring process for 35 to 40 minutes until the barley is tender but still slightly chewy and the mixture turns creamy.
- Incorporate Final Ingredients: Stir in the frozen peas, grated Parmesan cheese, and butter. Cook for an additional 2 to 3 minutes until heated through and well combined.
- Season and Garnish: Taste the risotto and season with salt and pepper as desired. Garnish with chopped fresh parsley and extra Parmesan cheese before serving hot.
Notes
- You can substitute other vegetables such as bell peppers, spinach, or asparagus depending on availability and season.
- For a vegan version, omit the Parmesan cheese and butter or replace them with plant-based alternatives like nutritional yeast and vegan butter.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
