Barley Risotto

Barley Risotto

Prep: 10 minutes

Cook: 30 minutes

Method: Easy

Course: Rice

Type: Italian

In this risotto barley replaces Arborio rice and makes it extremely nutritious


  • Barley 2 cups
  • Medium onion, finely chopped 1
  • Button mushrooms, stems removed 5 to 6
  • Cauliflower florets, grated 4 to 5
  • Green peas ¼ cup
  • Broccoli florets 4 to 5
  • Small carrot, peeled 1
  • Ginger 2 inch
  • Garlic cloves 2
  • Green chilli 1
  • Asparagus stalks 6 to 8
  • Olive oil 1 tbsp
  • Yellow capsicum, chopped ¼ cup
  • Black peppercorns, crushed to taste
  • Salt to taste
  • Fresh parsley 2 to 3 sprigs
  • Fresh rosemary 2 to 3 sprigs
  • Almonds 4
  • Leek ¼ inch
  • Micro greens to garnish


  • To make the stock, heat sufficient water in a deep non-stick pan. Add trimmings from onion, mushroom stems, cauliflower stems, green pea shells and broccoli stems. Boil for 10-15 minutes.
  • Slice mushroom caps. Finely chop onion, carrot, ginger, garlic and green chilli in a chopper.
  • Trim asparagus and add the stalks to the stock. Keep the tops aside.
  • Heat olive oil in another deep non-stick pan. Add mushrooms and yellow capsicum and saute for 2-3 minutes.
  • Add cauliflower, broccoli florets, green peas and barley and mix well.
  • Add a few ladles of stock, crushed peppercorns and salt, mix and simmer for 5-6 minutes or till the liquid dries up. Add more stock and cook till the barley is fully cooked.
  • Chop a portion of the asparagus stems and add to the pan. Chop parsley and rosemary and add. Grate in 2 almonds and add asparagus tops and mix well.
  • Slice leek finely. Transfer the risotto into a serving plate.
  • Grate remaining almonds on top. Garnish with sliced leeks and micro greens and serve hot.