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.
Pea Barley Risotto
- 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
- Melt the butter in large sauce pan.
- Add onions and saute until softened, about 2-3 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Add barley toss to coat with the butter.
- Add wine and stir until evaporated.
- Add 1/2 cup of stock at a time and stir until evaporated, adding the peas with the last 1/2 cup of stock.
- Add parmigiano reggiano, butter salt and pepper and stir.
your risotto looks so summery and yummy!
Lovely looking risotto!
Kevin – take a look at my blog coz you’ve been TAGGED!!!
That looks so good, and great idea to use the barley!
Oooooooh. Looks so good. We haven’t made risotto in a looong time. Hmmmm….
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. says
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.
Wow! Barley? Who wudda thunk? 😉 Sounds terrific!
nice job on the risotto! I’m too intimidated to make it, so I commend you :0)
I love the earthiness of barley. I have to try this!
Lovely! Very local and seasonal! Love those peas; bought my first of the season today. May do something somewhat similar.
Laura @ Hungry and Frozen says
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 🙂
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.
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 says
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.
That look sooo good!!
wooo…so delicious i wish i could have it now
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!
I really love barley risotto. Yours has my mouth watering. And your peas look so fresh!
There’s something I’ve never tried – barley risotto. Hmmm…very interesting. Looks really easy to eat.
noble pig says
What a great idea, barley risotto. Gorgeous!
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!
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.
Yum! Never had a pea risotto. I was wondering on how much pea should I use in this dish?
Those peas look so big and juicy. Barley risotto sounds so delicious, it looks so thick and creamy too. 🙂
Peter M says
This is both healthy and delicious…yay, Ontario fresh peas are here!
I’d love to try this, Kevin!
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 Ergül says
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!
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!
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!
once made a delicious barley risotto with hazelnuts and asparagus– you should give it a try!