Low in fat, but high in fiber, this delicious barley risotto puts a twist on the typical dish. With its nutty undertones, barley provides the perfect backdrop for lemon and parsley. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Watch How to Make Barley Risotto
Ingredients
- 3 cups chicken broth
- 3/4 cup medium pearl barley
- 1/4 cup finely chopped onion
- 1 teaspoon olive oil
- 1 garlic clove, minced
- 1/2 cup white wine or water
- 3 tablespoons minced fresh parsley
- 2 teaspoons grated lemon zest
Directions
- In a small saucepan, bring broth to a simmer; keep hot.
- In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed.
- Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (total cooking time will be about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.
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