Recipe courtesy "Robert, the First," by Robert Irvine with Brian O'Reilly, Harper Collins Publishers, 2006
Recipe courtesy of Brian O'Reilly and Robert Irvine
Vegetable Barley Risotto
Total:
35 min
Active:
10 min
Yield:
6 servings
Level:
Intermediate

Nutrition Info

Healthy
Total:
35 min
Active:
10 min
Yield:
6 servings
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

Directions

Bring chicken broth to a simmer. In a separate large saucepan on an adjacent burner, heat the oil and add barley. Lightly saute: you actually are toasting the barley. Add vegetables to the barley and saute them until translucent. Add bay leaf and garlic. Begin slowly adding broth, 1 ladle-full at a time, to the barley/vegetable pan, stirring occasionally: this will bring out the starch in the barley. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy. Add butter as the last step for more flavor and creaminess to risotto.

IDEAS YOU'LL LOVE

Barley Risotto with Roasted Winter Vegetables

Recipe courtesy of Food Network Kitchen

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Artichoke Risotto

Recipe courtesy of Giada De Laurentiis

Mushroom Risotto

Recipe courtesy of Tyler Florence

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Simple Mushroom Risotto

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Easy Chicken Curry with Vegetables

Recipe courtesy of Melissa d'Arabian

Risotto Cakes

Recipe courtesy of Kelsey Nixon

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking