Barley Risotto with Pesto and Mozzarella
Substitute barley instead of rice for a risotto that has a delicious, satisfying bite to it. This easy barley risotto with pesto and mozzarella cheese is the perfect combination of flavors and textures!
Servings 4 -6 servings
Calories 662kcal
Ingredients
- 6 cups chicken broth preferably homemade
- 2 tablespoon olive oil
- 1 medium onion diced
- 1 ½ cups pearl barley
- ⅓ cup white wine
- 2 tablespoons tomato paste
- 2 tablespoons basil pesto
- 200 grams mozzarella cut into cubes
- ¼ cup grated Parmigiano cheese plus extra for serving
Instructions
- Place 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.
- 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 has been absorbed, continue adding broth, one ladle full at a time. Continue cooking until the barley is tender but still has some bite to it, about 30-35 minutes.
- Remove from heat and stir in pesto, grated Parmigiano cheese and mozzarella.
- Serve immediately with extra Parmigiano cheese at the table.
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.
Please note that the nutritional information provided is approximate and will vary according to the exact portion size and ingredients used.
Nutrition
Calories: 662kcal | Carbohydrates: 77g | Protein: 31g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 55mg | Sodium: 1071mg | Potassium: 767mg | Fiber: 13g | Sugar: 9g | Vitamin A: 688IU | Vitamin C: 5mg | Calcium: 382mg | Iron: 3mg