Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jan 5, 2007 02:02 PM

Barley Risotto

Anyone ever make this? Or Risotto with something other than rice for that matter?

  1. Click to Upload a photo (10 MB limit)
  1. Wow, yes, just made this last night to accompany spicy oven-fried chicken at sons' request...I basically ate only the barley risotto and steamed veggies in effort to eat more healthily after the holidays...this recipe is from epicurious called Mushroom Barley Risotto and I used fresh crimini mushrooms sauteed with a little olive oil with the finely chopped onion. It was very good! And very satisfying but I used pearl barley and it took a good 30 or 35 minutes to cook on the stovetop:

    1. I made it Wednesday! The recipe was from Fresh Food Fast, and called for sauteeing onions, garlic, and fresh ginger, then adding in the barley to toast, then water and golden beets (we substituted butternut squash). At then end you stir in chard and goat cheese. It was divine, and I probably could've eaten my weight in it.

      1. Yes, made this barley risotto in my new pressure cooker. It was fantastic!

        1. I make pasta using the risotto technique--I think it's in one of Patricia Wells' books. Use something small-ish like penne, and stir and stir. The pasta soaks up the stock and all the other flavors. Also good with orzo.
          I also love barley risotto and I'm thinking about trying quinoa risotto.

          1 Reply
          1. re: Elizzie

            Mark Bittman has an easy orzo risotto recipe in "How to Cook Everything"

          2. I've never made this but havehad it. It came as a side to a chicken something or had lemon zest and it was creamy and nutty and it was so great.