Print

Pearl Barley Vegetable Risotto: An Amazing Ultimate Recipe You Must Try

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pearl Barley Vegetable Risotto is a wholesome and creamy dish using pearl barley instead of rice, combined with fresh vegetables and Parmesan for a nutritious, comforting meal full of texture and flavor.

Ingredients

1 cup pearl barley

4 cups vegetable broth

1 cup mixed vegetables (e.g., carrots, peas, bell peppers)

1 small onion, finely chopped

2 cloves garlic, minced

½ cup unsweetened white grape juice or apple juice

½ cup grated Parmesan cheese (or plant-based alternative)

2 tablespoons olive oil

1 tablespoon butter (or plant-based alternative)

Salt and pepper to taste

Fresh herbs for garnish (e.g., parsley or basil)

Instructions

  1. Chop onion, garlic, and mixed vegetables; set aside.
  2. Heat vegetable broth in saucepan; keep warm on low heat.
  3. In large skillet or pot, heat olive oil over medium heat; sauté onion and garlic until translucent.
  4. Add pearl barley; stir and toast for 2–3 minutes.
  5. Pour in white grape or apple juice; stir until absorbed.
  6. Add warm broth one ladle at a time, stirring frequently; wait until liquid is mostly absorbed before adding more. Continue about 30–40 minutes.
  7. After 20 minutes, add mixed vegetables to cook with barley.
  8. Once barley is tender and creamy, remove from heat; stir in Parmesan cheese and butter until melted.
  9. Season with salt and pepper to taste.
  10. Garnish with fresh herbs and serve.

Notes

Use chicken broth for richer flavor.

Add mushrooms, zucchini, or spinach for variety.

Substitute Parmesan with nutritional yeast for vegan version.

Use farro or barley if pearl barley isn’t available.

Try thyme or rosemary instead of parsley or basil.

Nutrition

Find it online: https://chocolatecoveredamy.com/pearl-barley-vegetable-risotto/