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Barley Risotto Recipe

User Rating 2 Star Rating (1 Review)


barley risotto

Barley Risotto

Stephanie Gallagher
This barley risotto recipe is a wonderful, easy vegetarian main dish or a great side dish recipe. Hearty, healthy and satisfying, serve this barley risotto with a salad and bread for a complete meal.


  • 2 Tbsp. olive oil
  • 2 medium carrots, peeled and diced
  • 1 medium onion, diced
  • 1/2 cup diced red pepper
  • 1/2 cup diced yellow pepper
  • 2 Tbsp. minced garlic
  • 1/2 cup quick-cooking pearl barley
  • 3 cups low-sodium vegetable broth
  • kosher salt and pepper to taste


  1. Heat olive oil in a 3-quart saucepan over medium heat.

  2. Add carrots, onion, red pepper, yellow pepper, and garlic. Cook, stirring occasionally, about 5 minutes.

  3. Add barley. Stir to coat with olive oil.

  4. Add the vegetable broth. Bring to a boil, then reduce heat, cover, and simmer 20-30 minutes or until most of the liquid is absorbed.

  5. Season with salt and pepper to taste.
Makes 4 servings.

Per serving: 214 calories, 8 g fat (1 g saturated fat), 0 mg cholesterol, 31 g carbohydrate, 6 g fiber, 7 g protein, 115% vitamin A, 118% vitamin C, 3% calcium, 8% iron

User Reviews

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 2 out of 5
Cook time is off, Member Francoisthechef

Stuck to the recipe exactly and the pearl barley was still hard! Needs way more time to cook, I would suggest cooking it separately for about 30 mins first. I also added some nice Philidelphia cheese, about 1 heaped Tbs so the flaovour was great just not cooked enough. cheers

5 out of 9 people found this helpful.

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