Barley risotto with broccolini and lemon

    1 hour 5 mins

    A creamy risotto is traditionally made with Arborio rice. We've created this version by substituting low-GI pearl barley for the rice. It takes longer to cook, but you don't have to stand and stir it the entire time. Parsley, lemon zest and broccolini add fresh flavours.

    Be the first to make this!

    Serves: 4 

    • 1 tablespoon (15ml) olive oil
    • 1 large onion, chopped
    • 1½ cups pearl barley
    • 3 garlic cloves, crushed
    • 5 cups (1250ml) reduced-salt vegetable stock
    • 2 bunches broccolini (tenderstem broccoli), roughly chopped
    • ½ cup grated Parmesan cheese
    • ⅓ cup chopped fresh parsley or snipped fresh chives
    • 2 teaspoons freshly grated lemon zest
    • ¼ cup (60ml) lemon juice
    • freshly ground black pepper to taste

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Heat the oil in a large heavy-based saucepan over medium heat. Add onion and cook, stirring, until softened, about 3 to 4 minutes. Add barley and garlic and cook, stirring, for 30 seconds. Add stock. Bring to the boil. Reduce the heat and simmer, uncovered, stirring occasionally until barley is tender—about 35 to 40 minutes.
    2. Add broccolini, cover, cook 3 minutes. Remove risotto from the heat. Stir in Parmesan, parsley (or chives), lemon zest, lemon juice and pepper.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (1)


    My husband and I love this dish. It has become a part of our regular week night menu. I think I actually enjoy the pearl barley better than the rice versions of rissotto. It's nice and chewy, and really satisfying.  -  10 Jan 2018  (Review from Allrecipes AU | NZ)