How many servings does this recipe make?

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

What ingredients do I need for Barley Risotto With Swiss Chard, Radishes and Preserved Lemon?

You need 9 ingredients. The key ingredients include: 5 cups low sodium chicken broth, 2 tablespoons extra-virgin olive oil, 1 cup pearl barley, rinsed and drained, 8 -10 small radishes, trimmed (I cut large radishes in half), and more.

Is Barley Risotto With Swiss Chard, Radishes and Preserved Lemon suitable as vegetarian?

Yes, Barley Risotto With Swiss Chard, Radishes and Preserved Lemon falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Barley Risotto With Swiss Chard, Radishes and Preserved Lemon?

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

Barley Risotto With Swiss Chard, Radishes and Prese

Name: Barley Risotto With Swiss Chard, Radishes and Preserved Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups low sodium chicken broth; 2 tablespoons extra-virgin olive oil; 1 cup pearl barley, rinsed and drained; 8 -10 small radishes, trimmed (I cut large radishes in half); 1 bunch swiss chard, stemmed with leaves torn into large pieces (About 6 cups); 1 preserved lemon, thinly sliced and seeds removed; coarse salt (optional); ¼ cup fresh dill, coarsely chopped; 8 fresh mint leaves, torn

Try this homemade Barley Risotto With Swiss Chard, Radishes and Preserved Lemon recipe the whole family will love. Made with chicken broth, extra-virgin…

This Barley Risotto With Swiss Chard, Radishes and Preserved Lemon relies on simple, everyday ingredients such as low sodium chicken broth, extra-virgin olive oil, coarse salt (optional) and fresh dill, coarsely chopped. It comes together quickly and makes 4 servings, at about 569 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

5 cups low sodium chicken broth
2 tablespoons extra-virgin olive oil
1 cup pearl barley, rinsed and drained
8 -10 small radishes, trimmed (I cut large radishes in half)
1 bunch swiss chard, stemmed with leaves torn into large pieces (About 6 cups)
1 preserved lemon, thinly sliced and seeds removed
coarse salt (optional)
¼ cup fresh dill, coarsely chopped
8 fresh mint leaves, torn

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
569 kcal
Category
Vegetarian

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Barley Risotto With Swiss Chard, Radishes and Preserved Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions