Spring Barley Risotto Recipe

Name: Spring Barley Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 cup pearl barley; 2 leeks, white and pale green parts only, thinly sliced, washed well and drained; 1/2 cup dry white wine (or water); 2 cups water; Coarse salt and freshly ground pepper; 2 cups homemade or low-sodium store-bought vegetable broth; 1 bunch asparagus (about 1 pound), tough ends trimmed, cut on the diagonal into 2-inch lengths; 1 package (10 ounces) frozen peas, thawed; 1/2 cup grated parmesan cheese; 1/4 cup packed thinly sliced fresh mint leaves, plus whole small leaves for garnish

Servings: persons

2 tablespoons olive oil
1 cup pearl barley
2 leeks, white and pale green parts only, thinly sliced, washed well and drained
1/2 cup dry white wine (or water)
2 cups water
Coarse salt and freshly ground pepper
2 cups homemade or low-sodium store-bought vegetable broth
1 bunch asparagus (about 1 pound), tough ends trimmed, cut on the diagonal into 2-inch lengths
1 package (10 ounces) frozen peas, thawed
1/2 cup grated parmesan cheese
1/4 cup packed thinly sliced fresh mint leaves, plus whole small leaves for garnish

1
In a large saucepan, heat oil over medium.
2
Add barley and leeks; cook, stirring occasionally, until they begin to soften, 5 to 7 minutes.
3
Add wine; cook, stirring, until evaporated, about 5 minutes.
4
Add the water and bring to a boil; add 1/2 teaspoon salt and season with pepper to taste.
5
Reduce heat; simmer, stirring occasionally, until liquid has been absorbed, about 10 minutes.
6
Add broth and continue to cook, stirring occasionally, until barley is tender and liquid is creamy, about 10 minutes.
7
Add asparagus; cook until tender, about 5 minutes.
8
Stir in peas and cook just until heated through.
9
Remove from heat.
10
Stir in parmesan and mint; season with pepper.
11
Garnish with mint leaves, and serve.
12
(Per Serving)
13
Calories: 426
14
Saturated Fat: 2.9g
15
Unsaturated Fat: 7.6g
16
Cholesterol: 8.8mg
17
Carbohydrates: 62.4g
18
Protein: 15.7g
19
Sodium: 465mg
20
Fiber: 15.5g

173

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

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 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 cup pearl barley, 2 leeks, white and pale green parts only, thinly sliced, washed well and drained, 1/2 cup dry white wine (or water), and more.

Yes, Spring 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.

That's it — enjoy your meal!

Spring Barley Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions