Description
Indulge in a creamy and satisfying Pearl Barley Vegetable Risotto that’s bursting with flavors of garlic, Parmesan, and fresh vegetables. This hearty vegetarian dish is a wholesome alternative to traditional risotto, perfect for a comforting meal any day of the week.
Ingredients
Scale
Vegetable Risotto:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 zucchini, diced
- 1 cup pearl barley, rinsed
- ½ cup dry white wine
- 4 cups vegetable broth, kept warm
- 1 cup baby spinach
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- Salt to taste
- Pepper to taste
- Lemon wedges for serving
Instructions
- Heat Oil and Butter: In a large saucepan, heat olive oil and butter over medium heat.
- Cook Vegetables: Add onion and cook until softened. Stir in garlic, carrot, and zucchini until slightly tender.
- Add Barley: Add pearl barley and toast for 1–2 minutes.
- Deglaze with Wine: Pour in white wine and cook until mostly absorbed.
- Cook Barley: Begin adding warm vegetable broth, ½ cup at a time, stirring often until tender and creamy, about 35–40 minutes.
- Finish Dish: Stir in spinach, Parmesan cheese, and parsley. Season with salt and pepper. Serve hot with lemon wedges.
Notes
- For a vegan version, omit the Parmesan or use a plant-based alternative.
- This dish is even more flavorful the next day as the barley absorbs more broth.
- You can swap spinach for kale or chard.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: about 1 ½ cups
- Calories: 320
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 15 mg
