Description
This Pearl Barley Vegetable Risotto is a wholesome twist on the classic Italian creamy risotto, substituting pearl barley for traditional Arborio rice. Packed with fresh vegetables like zucchini, mushrooms, carrots, and celery, and enriched with Parmesan cheese and a hint of lemon zest, this dish offers a hearty, flavorful, and nutritious meal perfect for any season.
Ingredients
Scale
Produce
- 1 diced yellow onion
- 3 cloves garlic, minced
- 2 diced carrots
- 2 stalks celery, diced
- 1 diced zucchini
- 1 cup sliced mushrooms
- 1 teaspoon fresh thyme
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
Grains
- 1 cup pearl barley, rinsed
Liquids
- 4 cups warm vegetable broth
- 1/2 cup dry white wine (optional)
Dairy
- 1/2 cup grated Parmesan cheese plus extra for serving
- 1 tablespoon butter
Oils & Seasonings
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery and cook until they are softened and fragrant, which should take about 5-7 minutes.
- Add Garlic and Vegetables: Stir in the minced garlic, diced zucchini, and sliced mushrooms. Cook for an additional 3-5 minutes, allowing the vegetables to soften and start releasing their flavors.
- Toast the Pearl Barley: Add the rinsed pearl barley to the pot and cook it for about 1 minute, stirring frequently to lightly toast the grains and enhance their nutty flavor.
- Deglaze with Wine: Pour in the dry white wine, if using, and stir continuously until the liquid is mostly absorbed by the barley, about 2-3 minutes.
- Cook the Barley Risotto: Begin adding the warm vegetable broth, one cup at a time. Stir frequently and wait for the liquid to be mostly absorbed before adding the next cup. Continue this process for about 35 to 40 minutes, until the barley is tender, creamy, and cooked through.
- Finish and Season: Stir in the fresh thyme, salt, black pepper, grated Parmesan cheese, butter, and lemon zest. Mix well to combine all the flavors and create a creamy texture.
- Garnish and Serve: Remove the pot from heat and fold in the chopped fresh parsley. Taste the risotto and adjust seasoning as needed. Serve hot with extra Parmesan cheese sprinkled on top.
Notes
- For a dairy-free alternative, omit the Parmesan cheese and butter, and add a splash of nutritional yeast to retain a cheesy flavor.
- Vegetables can be swapped based on seasonality; try peas, butternut squash, or spinach for variety.
- Stir frequently to prevent the barley from sticking and to encourage a creamy risotto texture.
- Use warm vegetable broth to speed up the cooking process and maintain temperature consistency.
