Apple Barley Risotto Recipe

Name: Apple Barley Risotto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Here's a new twist on risotto, made with barley instead of the traditional Italian Arborio rice, which makes a perfect fall apple accompaniment to roasted chicken.; 2 Tbsp. butter; 1 c. minced mushrooms; 1/4 c. finely diced red onion; 1 1/2 tsp chopped garlic; 1/2 c. dry white wine; 1 x Braeburn or possibly Fuji apple, unpeeled, cored and cut into 1/4 inch dice; 1/2 c. pearl barley; 2 1/2 c. chicken or possibly vegetable broth; 1 c. water; 1/4 c. grated high-quality Parmesan cheese; 1/4 c. coarsely minced hazelnuts, lightly toasted; 1/8 tsp black pepper

Servings: persons

Here's a new twist on risotto, made with barley instead of the traditional Italian Arborio rice, which makes a perfect fall apple accompaniment to roasted chicken.
2 Tbsp. butter
1 c. minced mushrooms
1/4 c. finely diced red onion
1 1/2 tsp chopped garlic
1/2 c. dry white wine
1 x Braeburn or possibly Fuji apple, unpeeled, cored and cut into 1/4 inch dice
1/2 c. pearl barley
2 1/2 c. chicken or possibly vegetable broth
1 c. water
1/4 c. grated high-quality Parmesan cheese
1/4 c. coarsely minced hazelnuts, lightly toasted
1/8 tsp black pepper

1
Salt (if using canned broth, less salt will be needed)
2
In large heavy-bottom saucepan, heat butter over medium-high heat.
3
Add in mushrooms and onion and saute/fry till mushrooms are limp, about 5 min.
4
Add in garlic and stir about 1/2 minute.
5
Immediately add in wine.
6
Increase heat to high and reduce wine till syrupy, about 3 min.
7
Reduce heat to medium and stir in diced apple and barley.
8
In bowl or possibly large measuring c., mix together broth and water.
9
Add in 1 c. to barley and simmer till almost all liquid is absorbed, 6 to 8 min.
10
Stir in another 1 c. broth mix and continue cooking, stirring often, till all liquid is absorbed.
11
Repeat process again till all liquid has been used and barley is tender.
12
Remove from heat and mix in cheese, nuts and pepper.
13
Taste and season with additional salt, if needed.
14
Note: Allow 50 to 60 min totalcooking time for this recipe.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Here's a new twist on risotto, made with barley instead of the traditional Italian Arborio rice, which makes a perfect fall apple accompaniment to roasted chicken., 2 Tbsp. butter, 1 c. minced mushrooms, 1/4 c. finely diced red onion, and more.

Yes, Apple Barley Risotto Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Apple Barley Risotto Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions