Barley Risotto with Broccolini and Lemon

    1 hour 5 minutes

    A creamy risotto is traditionally made with Arborio rice but this one uses pearl barley instead of rice. It takes longer to cook, but you don't have to stand and stir it the entire time. Parsley, lemon zest and broccolini add fresh flavours.

    3 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 large onion, diced
    • 1 1/2 cups pearl barley
    • 3 garlic cloves, crushed
    • 5 cups reduced salt vegetable stock
    • 2 bunches broccolini (tenderstem broccoli), roughly chopped
    • 1/2 cup grated Parmesan cheese
    • 1/3 cup chopped fresh parsley or snipped fresh chives
    • 2 teaspoons freshly grated lemon zest
    • 1/4 cup lemon juice
    • freshly ground black pepper, to taste

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Heat the oil in a large heavy based saucepan over medium heat. Add onion and cook, stirring, until softened; about 3 to 4 minutes.
    2. Add barley and garlic then cook, stirring for 30 seconds. Add stock and bring to the boil. Reduce the heat and simmer uncovered, stirring occasionally, until barley is tender; about 35 to 40 minutes.
    3. Add broccolini, cover, cook 3 minutes. Remove risotto from the heat. Stir in Parmesan, parsley (or chives), lemon zest, lemon juice and pepper.

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    My husband and I love this dish. It has become a part of our regular week night menu. I think I actually enjoy the pearl barley better than the rice versions of rissotto. It's nice and chewy, and really satisfying.  -  10 Jan 2018