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
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
- 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….
😉
_ts
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.
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
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.
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!
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
jasmine celion
cool-hotstuff.blogspot.com
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.
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. 🙂
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.
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!