Barley risotto with broccolini and lemon

    Barley risotto with broccolini and lemon


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    About this recipe: 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.

    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.
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