Springtime Barley Risotto
Delight in the fresh, vibrant flavors of Springtime Barley Risotto, a wholesome twist on the classic Italian dish. This creamy risotto swaps traditional arborio rice for nutty pearl barley, creating a nutritious yet satisfying base that’s paired with seasonal vegetables like tender asparagus and sweet green peas. Slowly simmered in aromatic vegetable stock and brightened with dry white wine, this dish achieves the perfect balance of hearty and light. A finishing touch of grated Parmesan, zesty lemon, and fresh parsley brings a burst of freshness to every bite. Ready in under an hour and perfect for a crowd, this risotto is a celebration of spring’s finest ingredients in a bowl. Keywords: springtime barley risotto, pearl barley recipes, vegetarian risotto, seasonal spring dishes, healthy comfort food.
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Recipe Information
Ingredients
- 1 cup Pearl barley
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 Garlic cloves, minced
- 0.5 cup Dry white wine
- 4 cups Vegetable stock, warmed
- 1 bunch Fresh asparagus, cut into 1-inch pieces
- 1 cup Frozen peas (or fresh)
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
Instructions
Rinse the pearl barley under cold water and drain well.
In a large, heavy-bottomed skillet or pot, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the finely chopped onion and sauté for 4-5 minutes, or until translucent. Add the minced garlic and cook for an additional minute.
Stir in the pearl barley and toast for 2-3 minutes, allowing it to absorb the flavors of the onion and garlic.
Deglaze the pan with the dry white wine, stirring continuously until most of the liquid is absorbed.
Reduce heat to medium-low. Begin adding the warmed vegetable stock, one ladle (about 1/2 cup) at a time, stirring regularly. Allow the barley to absorb the stock before adding the next ladle. Continue this process for about 25-30 minutes, or until the barley is tender but still slightly chewy (al dente).
Meanwhile, blanch the asparagus in boiling water for 2-3 minutes until bright green and tender-crisp, then immediately transfer to an ice bath to stop the cooking process. Set the asparagus aside.
When the barley is nearly done, stir in the peas and cooked asparagus. Cook for 3-5 minutes to warm the vegetables through.
Turn off the heat and stir in the grated Parmesan cheese, lemon zest, remaining tablespoon of butter, and chopped parsley. Season to taste with salt and black pepper.
Serve immediately, garnished with extra Parmesan cheese and a sprinkle of parsley, if desired.
Nutrition Facts
Calories |
1424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 6537 mg | 284% | |
| Total Carbohydrate | 223.7 g | 81% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 30.1 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 753 mg | 58% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2746 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
