Description
This Pearl Barley Vegetable Risotto is a delicious and nutritious twist on the classic risotto, using wholesome pearl barley and a medley of fresh vegetables. Creamy, hearty, and packed with flavor, this recipe is perfect for a comforting meal that’s both satisfying and healthy, featuring a mix of sautéed onion, garlic, carrots, zucchini, bell peppers, and spinach, finished with a touch of nutritional yeast for a cheesy flavor and fresh herbs for garnish.
Ingredients
Scale
Grains and Broth
- 1 cup pearl barley
- 4 cups vegetable broth (homemade or store-bought)
Vegetables
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup zucchini, diced
- 1 cup bell peppers, diced
- 1 cup spinach, chopped
Other Ingredients
- 2 tablespoons olive oil
- 1/4 cup nutritional yeast (optional, for a cheesy flavor)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Broth: In a saucepan, bring the vegetable broth to a simmer over medium heat and keep it warm throughout the cooking process to ensure even cooking of the barley.
- Sauté Vegetables: In a large skillet or pot, heat olive oil over medium heat. Add finely chopped onion and minced garlic, cooking for about 3-4 minutes until fragrant and the onion becomes translucent.
- Add Carrots: Stir in diced carrots and sauté for an additional 5 minutes until they start to soften, enhancing their natural sweetness.
- Toast Barley: Add the pearl barley to the skillet and stir continuously for 2-3 minutes to lightly toast the grains, which enhances their nutty flavor.
- Simmer Gradually: Begin adding the warm vegetable broth one ladle at a time, stirring continuously and allowing the liquid to be absorbed by the barley before adding more. Continue this process for about 25-30 minutes to achieve a creamy texture.
- Add Remaining Vegetables: After about 20 minutes of cooking, incorporate the diced zucchini and bell peppers into the skillet, continuing the broth addition process until the barley is tender and creamy.
- Finish with Spinach and Herbs: Stir in the chopped spinach, fresh thyme, and nutritional yeast (if using). Cook for an additional 2-3 minutes until the spinach wilts and the flavors meld together.
- Season: Adjust the seasoning by adding salt and pepper to taste, ensuring the risotto is perfectly balanced.
- Garnish and Serve: Remove from heat, let the risotto rest for a minute, then garnish with freshly chopped parsley before serving to add freshness and color.
Notes
- Keep the vegetable broth warm during cooking to ensure the barley cooks evenly and absorbs the liquid properly.
- You can substitute vegetable broth with chicken broth if not vegetarian.
- Nutritional yeast is optional but adds a rich, cheesy flavor without dairy.
- Adjust the cooking time slightly depending on the pearl barley brand and desired texture—some may take a bit longer to soften.
- For a creamier texture, stir frequently and add broth gradually.
