Barley risotto

barley risotto recipe

A delicious, vegan whole grain risotto


  • 500 g/18 oz broccoli florets
  • 1 red pepper, in fine stripes
  • 1 tbsp olive oil
  • 2 onions finely diced
  • 2 cloves garlic mined
  • 200 g/1 cup pearl barley
  • 120 ml/1/2 cup white wine or 1 TBSP white Balsamico
  • 1 liter/4 cups vegetable stock
  • 1 tsp. ground nutmeg
  • salt and black pepper to taste


  1. Heat olive oil in a large skillet set over medium heat.
  2. Add onions and garlic and sauté for 1-minute.
  3. Add the barley and cook for 1-minute stirring.
  4. Now, add the wine or white Balsamico and cook until it is evaporated.
  5. Then add all the vegetable stock to risotto skillet, stir well and cover it.
  6. Reduce heat to low and simmer risotto, stirring frequently, for 45 minutes, or until all liquid is absorbed. By then it should be thick and creamy.
  7. Once the dish is almost fully cooked, about 10 minutes in, add red pepper stripes and broccoli florets.
  8. Cook for 5–10 more minutes, stirring occasionally, or until the grain is tender.
  9. Season with nutmeg, salt, and pepper.


If you are an “all eater” you can sprinkle some Parmesan cheese over this one pot meal.