Barley Risotto – a delicious recipe with chicken broth, pearl barley, onion, olive oil, garlic, white wine. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a small saucepan, bring broth to a simmer; keep hot.
2
In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed.
3
Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.
356
kcal
Calories
9
g
Fat
11
g
Carbs
58
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups chicken broth, 3/4 cup medium pearl barley, 1/4 cup finely chopped onion, 1 teaspoon olive oil, and more.
Yes, Barley Risotto falls under the Soups & Stews 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.
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