Herby Parmesan Barley ‘Risotto’

• 1 1/2 cups pearl barley, rinsed
• 4 cups chicken or vegetable stock
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh chives
• 2 tablespoons olive oil
• 1/2 cup dry white wine (optional)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for another minute until fragrant.
3. 3 Add barley and toast for 2 minutes, stirring frequently.
4. 4 Pour in white wine (if using) and let it reduce by half, about 2 minutes.
5. 5 Begin adding stock, one ladleful at a time, stirring frequently until absorbed before adding the next. This should take about 30-35 minutes until barley is tender.
6. 6 Stir in Parmesan, butter, and herbs, seasoning with salt and pepper to taste.
7. 7 Serve immediately with extra Parmesan on top, if desired.

Equipment

• Large skillet with lid

Variations

• Add sautéed mushrooms or roasted butternut squash for extra depth.

Substitutions

• Use nutritional yeast for a vegan option.

Pairings

• Pairs well with a crisp white wine or a light lager.

Nutrition

Tips

• Keep the stock warm to ensure even cooking.
• For extra flavor, use homemade stock.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of stock to maintain creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently with a bit of stock.

Serving Suggestions

• Pair with roasted chicken or a simple green salad.

FAQ