Barley Risotto

4
Servings
10m
Prep Time
45m
Cook Time
55m
Ready In


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

Original recipe yields 4 servings
OK

Nutritional

  • 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 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.

Tips & Variations


No special items needed.

Mikekey

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

review by:
(17 Apr 2014)

Luvcookn

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.

review by:
(18 Apr 2013)

brandy_girl

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)