Pearl Barley Risotto with Black Beans & Broccoli

Pearl Barley Risotto with Black Beans & Broccoli

Prep: 8 hours

Cook: 45 minutes

Method: Easy

Course: Rice

Type: Italian

Nutritious and wholesome this risotto is a pleasure to eat


  • Pearl barley 300 gms
  • Black beans, cooked 200 gms
  • Broccoli florets 8 to 10
  • Olive oil 3 tbsps
  • Medium carrots, diced 4
  • Medium onion, finely sliced 1
  • Large cloves of garlic, finely chopped 2
  • Mixed dried herbs 2 tsps
  • Vegetable stock 400 mls
  • Almond cream 100 gms
  • Onion seed oil 1 tbsp to drizzle


  • Heat 2 tbsps olive oil in a large non-stick pan, add the carrots and saute on medium heat for 10 minutes or till the edges start to caramelize.
  • Add onion, garlic, beans, broccoli and mixed herbs, with remaining oil, reduce heat to low and saute for 10 minutes to sweat the onion and soften the garlic.
  • Add pearl barley and stir for a couple of minutes to toast the edges. Add a splash of stock, stir, and add rest of the stock gradually, stirring regularly. Simmer till the pearl barley is soft and soupy.
  • Remove from heat and stir in cream and drizzle onion seed oil just before serving. Transfer into a serving platter and serve hot.