Barley 'Risotto' Recipe

Name: Barley 'Risotto' Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 gm barley; 100 gm finely minced onions; 100 gm finely minced garlic; 100 gm minced asparagus; 200 gm minced zucchini; 200 gm minced vine ripened tomatoes; 50 gm minced basil; 1 lt vegetable stock for cooking, mainly asparagus flavour; 500 ml reduced asparagus stock; 30 ml extra virgin olive oil for cooking; 1 c. Parmesan cheese, finely grated; 1 x salt and pepper

Servings: persons

450 gm barley
100 gm finely minced onions
100 gm finely minced garlic
100 gm minced asparagus
200 gm minced zucchini
200 gm minced vine ripened tomatoes
50 gm minced basil
1 lt vegetable stock for cooking, mainly asparagus flavour
500 ml reduced asparagus stock
30 ml extra virgin olive oil for cooking
1 c. Parmesan cheese, finely grated
1 x salt and pepper

1
Heat the extra virgin olive oil in a heavy-bottomed frying pan over a medium-high heat.
2
Sweat the onions and the garlic.
3
Cook till golden brown, about 6 min.
4
Add in the tomatoes and the barley, stir well, reduce the heat to low and let the flavours mingle for a minute or possibly so.
5
Add in half of the vegetable stock to the pan and cook over a low heat.
6
Once the liquid has been absorbed, stir it and add in more stock to cover the barley.
7
After 8 - 9 min add in the zucchini the asparagus, cook till the barley is completely cooked, (stir in the parmesan here if you want to use it), season.
8
Place the barley risotto in a bowl, garnish with additional asparagus tips, tomato concasse, reduced asparagus stock and serve.
9
Garnish with basil crisp.
10
Preparation is moderate

7613

kcal

Calories

Fat

1547

Carbs

389

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 450 gm barley, 100 gm finely minced onions, 100 gm finely minced garlic, 100 gm minced asparagus, and more.

Yes, Barley 'Risotto' Recipe falls under the Vegetarian 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!