Barley Risotto

Prep Time
Cook Time
Ready In

Recipe: #7635

January 06, 2013

"This recipe is from an ACCC International recipe learning packet for culinary students. I have rewritten the instructions in a clearer manner."

Original is 4 servings


  • Serving Size: 1 (147.1 g)
  • Calories 306.1
  • Total Fat - 17.7 g
  • Saturated Fat - 9.9 g
  • Cholesterol - 76.4 mg
  • Sodium - 272.5 mg
  • Total Carbohydrate - 23.9 g
  • Dietary Fiber - 2.4 g
  • Sugars - 5.3 g
  • Protein - 12.7 g
  • Calcium - 443.9 mg
  • Iron - 14.9 mg
  • Vitamin C - 3.4 mg
  • Thiamin - 0.8 mg

Step by Step Method

Step 1

In skillet saute onions in 2 tablespoons butter until tender on medium low for about 10 minutes, stirring frequently.

Step 2

Add the barley and cook a minute or two, stirring constantly to coat the grains.

Step 3

Add wine and cook until absorbed.

Step 4

Add stock in stages, stirring until barley is soft and tender and liquid is mostly absorbed.

Step 5

Finish with remaining butter and parmesan cheese.

Step 6

Salt and pepper to taste.


No special items needed.

3 Reviews


Very tasty. A bit labor intensive, but worth it. Went great with a flank steak.


review by:
(17 Apr 2014)


I tried this recipe as a friend really loves barley and I want to make him something with it. DH and I are not lovers. However, this risotto is full of wonderful flavours! Between the two of us, we ate it all! We were amazed. I added fresh garlic toward the end of cooking the onions, heated the broth before adding and used a white zinfindel. Will definitely be making this again for us and our friend! Thank you Acadia for another wonderful recipe! Made for Billboard Recipe Tag. Update 3/10/19: This recipe never fails to elicit rave reviews every time I make it! And I have been making it for just shy of 9 years! YUM!


review by:
(18 Apr 2013)


This is the first time I have made barley risotto and it was a success, I threw in a pinch of garlic powder (because we love garlic) such a tasty side dish we all enjoyed, thank you AcadiaToo for sharing it here on Recipezazz!


review by:
(26 Jan 2013)

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