Barley Risotto with Pesto and Mozzarella

Substitute barley in place of rice for a risotto that has a delicious nutty flavor and satisfying bite to it. This easy barley risotto with pesto and mozzarella cheese stirred in at the end of cooking is the perfect combination of flavors and textures that everyone will love! Risotto is undoubtedly pure Italian comfort food. This creamy, hearty dish is usually associated with cold weather. However, risotto can be made with just about any seasonal ingredient and is delicious enjoyed year round! Here are some favorites: pumpkin risotto; asparagus risotto; tomato and basil risotto or leak and fennel risotto.

But have you ever tried risotto made with barley instead of rice before? Barley is a great alternative to rice for making risotto. It has a wonderful nutty flavor and chewy texture that makes it perfect for making risotto. Let me tell you how this recipe came about!

Origins of Barley Risotto with Pesto and Mozzarella

This recipe was born of necessity, taking into consideration what I had on hand in my fridge and pantry. It occurred to me that one of my children’s favorite dishes is a simple caprese salad: garden-ripe tomatoes combined with fresh mozzarella and basil. So, I decided,  why not add these ingredients to risotto?

I prepared this risotto for the first time using traditional arborio rice and I held my breath. Success! How can you not love a pesto infused dish dotted with little bites of mozzarella that turn into gooey stringy cheese as they melt into the rice? 

After a while, I decided to change it up a little and used barley instead of rice. And this has become our favorite combination!

Here’s why you need to try this barley risotto recipe!

• A delicious alternative to rice when you want to change things up.
• Barley has a satisfying bite to it and it’s firm texture lends itself well in risotto.
• This easy recipe is simply flavored with basil pesto and cubed mozzarella cheese stirred in at the end of cooking.
• This is a great way to use up that homemade pesto that you froze last summer or in a pinch use jarred store bought pesto.
• The flavors of this barley risotto are sure to please even the fussiest eaters!

What is the difference between pot barley and pearl barley?

You will notice at the grocery store that there are two types of barley available: pot and pearl barley. There is a key difference between both types.

All barley goes through a pearling process whereby the inedible outer husk of the barley is removed. The pearling process is shorter for pot barley therefore it retains its bran layer.

Pearl barley, on the other hand, completely loses its bran layer. As a result, pot barley has a darker color and pearl barley is white.

Pot barley has more fiber in it since it retains more of it’s outer bran layer, therefore is more nutritious. However, it takes about 20 minutes longer to cook compared to pearl barley.

For the purpose of this risotto, I used pearl barley which requires a shorter cooking time. Otherwise you’ll be stirring your risotto for quite a long time!

Ingredient list

• Chicken broth: preferably homemade otherwise use no salt added bought chicken broth to control the amount of salt. Substitute vegetable broth for a vegetarian dish.
• Olive oil
• Onion
• Pearl barley
• White wine
• Tomato paste: for a little extra color
• Basil pesto
• Mozzarella cheese 
• Grated Parmigiano cheese

The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.

How to make Barley Risotto with Pesto and Mozzarella:

• Place the broth in a medium sauce pan and bring to a simmer.
• In a large saucepan, heat oil on medium heat and sauté onion until translucent, about 5 minutes.
• Add barley and stir until it is coated with the oil and lightly toasted, about 2 minutes. 

• Pour in the wine and cook until it has evaporated. Stir in tomato paste until well combined.

• Begin adding hot broth to the barley mixture with a ladle, one scoop at a time, and stir. When the broth is absorbed continue adding broth, one ladle full at a time. Continue stirring and adding broth until the barley is tender but still has some bite to it, about 30-35 minutes. 

Here it is after 10 minutes of adding broth and stirring:

After 30 minutes of cooking:

• When the barley is tender, remove from heat and stir in pesto and grated Parmigiano cheese.

• Stir in mozzarella right before serving. Serve immediately with extra Parmigiano cheese at the table.

Recipe Notes

Can rice be used in place of barley for this recipe?

Yes it can, substitute equal amounts of Arborio or carnaroli rice.

Can pot barley be used in place of pearl barley?

Yes, however the cooking time will be longer. Also, more chicken broth will be required to cook the pot barley, about 8 cups in total.

Can vegetable broth be substituted for chicken broth?

Definitely, switch to vegetable broth for a vegetarian risotto.

I used all the broth and my barley is still undercooked, what can I do?

No problem, just add water to your pot and bring it to a simmer. Add water instead of broth until the barley is tender. If needed, adjust the seasoning. No worries, this will not water down your risotto!

How long does barley risotto keep?

Keep leftovers refrigerated for up to 3 days.

Did you try out this recipe? If so, please let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin it for later! Buon appetito!