Pea Barley Risotto

Pea Barley Risotto

It had been a while since I last made risotto and I had been wanting to try making one of the classic risottos, a simple pea risotto. Now that the fresh peas are out it was the perfect time. I could not resist playing with the risotto a bit and I decided to try making it with barley. Normally risotto is made with a medium grain rice like arborio rice but it also works with barley. Risotto takes a bit of time and effort but it is well worth it. A lot of creaminess of the risotto come from constant stirring over a period of time. Given that most risotto recipes call for some wine you can at least enjoy a glass while doing all of that stirring. The barley risotto turned out pretty good. It was nice and creamy and the barley was al dente and had a nice chewiness to it. The sweet fresh peas went really well in the cheesy risotto.

Ingredients:
1 tablespoon butter
1 onion (chopped)
1 clove garlic (chopped)
1 cup pearled barley
1/2 cup wine
2 cups stock (vegetable or chicken or...)
1/2 cup peas
1/2 cup parmigiano-reggiano
1 tablespoon butter
salt and pepper to taste

Directions:
1. Melt the butter in large sauce pan.
2. Add onions and saute until softened, about 2-3 minutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add barley toss to coat with the butter.
5. Add wine and stir until evaporated.
6. Add 1/2 cup of stock at a time and stir until evaporated, adding the peas with the last 1/2 cup of stock.
7. Add parmigiano reggiano, butter salt and pepper and stir.

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32 comments:

Lina said...

your risotto looks so summery and yummy!

Jan said...

Lovely looking risotto!
Kevin - take a look at my blog coz you've been TAGGED!!!

Lori said...

That looks so good, and great idea to use the barley!

_ts said...

Oooooooh. Looks so good. We haven't made risotto in a looong time. Hmmmm....

;)

_ts

Katerina said...

I swear one of the reasons I like making risotto so much is that glass of wine you get to make while you eat it! I still have never tried barley though.

Nora B. said...

Hi Kevin,
This dish is just perfect - I am especially drawn to the fresh peas, which I don't get to use very often in my kitchen.

Nora

Toni said...

Wow! Barley? Who wudda thunk? ;-) Sounds terrific!

VeggieGirl said...

nice job on the risotto! I'm too intimidated to make it, so I commend you :0)

Pam said...

I love the earthiness of barley. I have to try this!

Ferdzy said...

Lovely! Very local and seasonal! Love those peas; bought my first of the season today. May do something somewhat similar.

Laura @ Hungry and Frozen said...

Ooh nice one. I'm quite the fan of barley risottos. Nigella says "orzotto" if it's made out of barley, sounds more appealing, huh? Looks gorgeous :)

Manggy said...

That's quite unique! If you had presented me the idea, I would've said, "Wouldn't it taste like beer?" Ha ha ha! Shows how much I know.

abby said...

i tried barley risotto having tried it in pisa (it was called farro rather than barley) and agree it's worth adding to the repetoire!

Marc @ NoRecipes said...

Looks great Kevin! Barley is one grain I don't think I've ever cooked with. I love roasted barley tea though, so I might have to give this a go.

Zen Chef said...

That look sooo good!!

jasmine.celion said...

wooo...so delicious i wish i could have it now

jasmine celion
cool-hotstuff.blogspot.com

HoneyB said...
This comment has been removed by the author.
HoneyB said...

oops, deleted my post by accident! Here we go again!

This looks so delicious! I have never made risotto before and I must admit that I worry I would not cook it right - especially after hearing Chef Ramsey in Hell's Kitchen screaming about how under/over cooked the chefs on the show cook it so often! I may have to try it - you make it look and sound so easy using barley!

Greg said...

I really love barley risotto. Yours has my mouth watering. And your peas look so fresh!

giz said...

There's something I've never tried - barley risotto. Hmmm...very interesting. Looks really easy to eat.

noble pig said...

What a great idea, barley risotto. Gorgeous!

Indigo said...

Oooh I love risotto (actually, coincidentally, I had a ristto for tea last night. Barely tasted it because Doctor Who was on and I'm a nerd, but it needed to be said). I'd love to try it using barley; I've been meaning to do that for ages!

Lisa said...

Great idea Kevin. I've never thought to make risotto with barley. I will keep this in mind. As for the peas and the wine, yes please.

Lore said...

Yum! Never had a pea risotto. I was wondering on how much pea should I use in this dish?

Jeena said...

Those peas look so big and juicy. Barley risotto sounds so delicious, it looks so thick and creamy too. :-)

Peter M said...

This is both healthy and delicious...yay, Ontario fresh peas are here!

Elle said...

I'd love to try this, Kevin!

Elly said...

Looks fantastic, Kevin. I am a HUGE barley fan and have been meaning to make barley risotto for a long time. It keeps getting pushed back but after seeing this I am inspired again.

Mrs Erg├╝l said...

I would never have thought of substituting risotto rice grains with barley! over here, we boil barley with water and it is meant to be very nutritional to the body! I think this risotto is too!

Deborah said...

I've never had barley in a risotto, but I bet it makes for a nice change. And those peas look so delicious and fresh!

katiez said...

I'm so glad barley is not just for vegetable soup!
I've made it as a side dish... Next will be as a risotto. I do rather love those little grains!

Lida said...

once made a delicious barley risotto with hazelnuts and asparagus-- you should give it a try!

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