Best 9 Barley Broad Bean Risotto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Barley broad bean risotto is a delicious and nutritious meal that is perfect for any occasion. With its creamy texture and savory flavor, this dish is sure to please everyone at the table. Barley is a whole grain that is high in fiber and protein, making it a great choice for those who are looking for a healthy and filling meal. Broad beans are also a good source of protein and fiber, as well as vitamins and minerals. When combined with the rich flavors of the risotto, these ingredients create a truly unforgettable dish.

Check out the recipes below so you can choose the best recipe for yourself!

BARLEY RISOTTO WITH HAM AND MUSHROOMS



Barley Risotto With Ham and Mushrooms image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
2 medium shallots, sliced
1 1/2 cups quick-cooking barley
1 teaspoon fennel seeds (optional)
Kosher salt and freshly ground pepper
10 ounces cremini or white button mushrooms, sliced
1/2 teaspoon minced fresh rosemary
1/2 cup dry white wine
2 cups low-sodium chicken broth
1 cup diced ham steak
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley

Steps:

  • Melt the butter in a medium saucepan over medium-high heat, then add the shallots and cook until just soft, about 2 minutes. Add the barley and fennel seeds (if using), 1/4 teaspoon salt, and pepper to taste and cook, stirring, until the barley is lightly toasted, about 4 minutes. Add the mushrooms, rosemary and wine and cook, stirring, until the mushrooms are soft and the wine is absorbed, about 3 minutes.
  • Add the chicken broth and bring to a simmer; cover, reduce the heat to medium low and cook until the barley is tender and almost all of the liquid is absorbed, 8 to 10 minutes. Stir in the ham, parmesan and parsley. Season with salt and pepper.
  • Per serving: Calories 498; Fat 16 g (Saturated 9 g); Cholesterol 62 mg; Sodium 565 mg; Carbohydrate 64 g; Fiber 13 g; Protein 18 g

Nutrition Facts : Calories 439 calorie, Fat 18 grams, SaturatedFat 9.5 grams, Cholesterol 64 milligrams, Sodium 342 milligrams, Carbohydrate 48 grams, Fiber 6 grams, Protein 24 grams, Sugar 2 grams

BARLEY & BROAD BEAN RISOTTO



Barley & broad bean risotto image

Swap rice for pearl barley to make this broad bean risotto with ricotta and herbs. It's easy to prepare and makes an easy midweek meal that's full of flavour

Provided by Esther Clark

Categories     Dinner, Supper

Time 1h10m

Number Of Ingredients 11

2 tbsp olive oil
1 small onion , finely chopped
2 large garlic cloves , crushed
150g pearl barley
700-800ml hot vegetable stock
250g frozen broad beans , podded, defrosted
1 lemon , zested
1 tbsp finely chopped mint , plus extra to serve
3 tbsp ricotta
1 tbsp finely chopped basil
2 tbsp parmesan or vegetarian alternative, grated, plus extra to serve

Steps:

  • Heat the oil in a large saucepan. Add the onion along with a pinch of salt and gently fry for 8-10 mins or until softened. Stir through the garlic and cook for 1 min. Tip in the pearl barley and 600ml of the stock. Bring to the boil, lower to a simmer and cook for 35 mins, stirring regularly, until nearly all the liquid has been absorbed and the pearl barley is tender. Add the remaining stock, a splash at a time, to loosen if it looks too thick.
  • Roughly chop half of the podded broad beans (or pulse a few times in a food processor), keeping the rest whole. Stir all the broad beans into the risotto along with the lemon zest, mint, ricotta, basil and parmesan (with a splash more stock or water if it looks dry). Season, then serve in bowls with extra mint and parmesan scattered over.

Nutrition Facts : Calories 670 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 6 grams sugar, Fiber 13 grams fiber, Protein 28 grams protein, Sodium 0.4 milligram of sodium

BARLEY RISOTTO



barley risotto image

this is a great way to use up extra veggies, and a nice change from rice. serve with a roast, or as part of a vegetarian meal. it's also easily doubled

Provided by chia2160

Categories     Grains

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 cloves garlic, minced
1/2 chopped onion
1 cup sliced mushrooms
1 1/2 cups barley
1/4 cup white wine
4 cups vegetable stock
1 cup fresh diced tomato
1 cup peas
salt and pepper
grated romano cheese

Steps:

  • in olive oil, saute onion and garlic until softened.
  • add mushrooms, cook until browning.
  • add barley and cook for 5 minutes until lightly toasted.
  • add white wine, add 3 c stock, tomato, salt& pepper.
  • bring to boil, cover and simmer 25 minutes, stirring occasionally.
  • add peas and some additional broth if needed, simmer an additional 10-15 minutes stir in cheese, and more salt& pepper if needed.

BARLEY RISOTTO



Barley Risotto image

Low in fat, but high in fiber, this delicious barley risotto puts a twist on the typical dish. With its nutty undertones, barley provides the perfect backdrop for lemon and parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 4 servings.

Number Of Ingredients 8

3 cups chicken broth
3/4 cup medium pearl barley
1/4 cup finely chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1/2 cup white wine or water
3 tablespoons minced fresh parsley
2 teaspoons grated lemon zest

Steps:

  • In a small saucepan, bring broth to a simmer; keep hot., In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed. , Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 184 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 742mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

BARLEY RISOTTO WITH CORN AND BASIL



Barley Risotto with Corn and Basil image

Risotto is typically made with Arborio rice, but pearl barley is a good substitute; it produces a dish that is similar in texture but with a nuttier taste and more fiber.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h

Number Of Ingredients 9

2 cans reduced-sodium chicken broth, (14.5 ounces each)
2 tablespoon olive oil
1 medium onion, finely chopped
Coarse salt and ground pepper
1 cup pearl barley
1/2 cup dry white wine
1 package frozen corn kernels, (10 ounces)
2 cups packed fresh basil leaves, torn into small pieces
1/2 cup grated (about 2 ounces) Parmesan cheese, plus more for serving

Steps:

  • In a medium saucepan, bring broth and 4 cups water just to a simmer.
  • Meanwhile, heat oil in a large saucepan over medium heat. Add onion, 2 teaspoons salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Add barley; cook, stirring constantly, 1 minute. Then add wine; cook, stirring, until evaporated, about 1 minute.
  • Add 2 cups hot broth mixture; simmer, stirring occasionally, until almost absorbed, 10 to 12 minutes. Continue adding broth mixture in this manner until barley is tender and mixture is creamy, 40 to 50 minutes (you may not have to use all the broth). Add corn; cook just to heat through, 4 to 5 minutes.
  • Stir in basil and Parmesan; season with salt and pepper. Serve immediately, with extra cheese.

Nutrition Facts : Calories 402 g, Fat 11 g, Fiber 10 g, Protein 15 g

BARLEY RISOTTO WITH LIMA BEANS, ASPARAGUS AND SPINACH



Barley Risotto with Lima Beans, Asparagus and Spinach image

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 large leek, (white and pale green parts only) finely chopped
1 fennel bulb, finely chopped
1 tablespoon fresh thyme, finely chopped
2 1/2 cups pearl barley
7 cups vegetable stock
Pinch of saffron threads
10 spears asparagus, trimmed and sliced into 1/4-inch pieces on bias
1 cup fresh or frozen lime beans (frozen, thawed), fresh blanched in boiling salted water, drained
1/2 pound baby spinach, trimmed and cut into chiffonade
1/4 cup freshly grated Parmesan cheese

Steps:

  • Preheat grill. Using side burner or top of grill. Heat olive oil in a medium saucepan. Add 1/2 leeks and fennel and cook until soft. Add the thyme and barley and cook for 1 minute. Place the broth and saffron in a large saucepan and bring to a simmer. Begin by adding 2 cups of the stock and stir until the barley has absorbed the stock. Add the remaining leeks and fennel and 4 cups of the broth. Cook until barley is tender and the mixture is creamy, stirring often, about 30 minutes, during the last 10 minutes add the asparagus. If the mixture appears dry, add the remaining 1 cup of stock. Add the lima beans and spinach and cook for 2 minutes. Remove from heat and add cheese, salt and pepper to taste.

VEGETARIAN BARLEY RISOTTO



Vegetarian Barley Risotto image

Based on rice risotto, this dish is a flavorful, healthy, and filling entree. It is also more nutritious than Arborio risotto because it's a good source of fiber and whole grain and is full of vegetables. I invented it to satisfy my meat-loving family on my Meatless Monday and it was a great success!

Provided by tea_leaves

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
½ onion, chopped
2 cloves garlic, minced
1 ½ cups barley
4 cups vegetable stock
1 bay leaf, or more to taste
1 head broccoli, cut into florets
1 zucchini, shredded
1 yellow squash, shredded
2 carrots, shredded
½ cup water
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add barley; cook and stir it is light brown and smells nutty, about 10 minutes.
  • Stir 2 cups vegetable stock and bay leaf into the pot; bring to a boil. Simmer until most of the stock is absorbed, about 10 minutes. Add 1 cup stock and broccoli. Reduce heat and simmer, covered, until most of the stock is absorbed, about 10 minutes.
  • Stir remaining 1 cup stock, zucchini, yellow squash, carrots, water, salt, and pepper into the pot. Simmer until stock is mostly absorbed and broccoli is soft, about 5 minutes. Discard bay leaf.

Nutrition Facts : Calories 264.6 calories, Carbohydrate 46 g, Fat 6.3 g, Fiber 11.7 g, Protein 8.9 g, SaturatedFat 0.9 g, Sodium 373.7 mg, Sugar 5.1 g

BUTTERY BARLEY RISOTTO WITH PARMESAN CHEESE



Buttery Barley Risotto with Parmesan Cheese image

Provided by Rick Tramonto

Categories     Mushroom     Appetizer     Side     Sauté     Parmesan     Basil     Barley     Fall     Chive     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 first-course servings

Number Of Ingredients 10

6 1/2 cups low-salt chicken broth
6 tablespoons unsalted European-style butter
1 medium onion, finely chopped
2 medium garlic cloves, minced
2 cups pearl barley (about 13 ounces), rinsed, drained
1 6-ounce package 3-inch-diameter portobello mushrooms, stemmed, gills scraped, caps sliced
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh basil

Steps:

  • Bring broth to simmer in medium saucepan. Reduce heat to low and cover to keep warm. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add barley; stir until coated with butter, about 1 minute. Add 1/2 cup broth; simmer, stirring often, until broth is absorbed, about 3 minutes. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until barley is tender but still firm to bite and risotto is creamy, about 45 minutes.
  • Meanwhile, melt 2 tablespoons butter in medium skillet over medium-high heat. Add mushrooms and sauté until soft, about 5 minutes. Season to taste with salt and pepper. Add mushrooms, Parmesan cheese, herbs, and remaining 2 tablespoons butter to risotto; stir to combine. Season to taste with salt and pepper. Divide risotto among bowls and serve.

BARLEY, RISOTTO STYLE



Barley, Risotto Style image

Provided by Marian Burros

Categories     weekday, side dish

Time 20m

Yield 6 servings as first course

Number Of Ingredients 11

4 tablespoons butter
1/2 cup coarsely chopped onion
1 rib celery, sliced thin
1/2 cup white wine
Freshly ground black pepper to taste
1/2 pound cooked barley (cooked with 1 beef and 1 chicken bouillon cube)
1 1/2 cups chicken broth
1/2 cup grated Pardo (Parmesan) cheese
1 tablespoon butter
8 medium mushrooms, sliced thin
Additional cheese, about 1/2 cup

Steps:

  • Saute the onion and celery quickly in butter, about 3 minutes.
  • Add wine; reduce wine over high heat. Season with pepper.
  • Add cooked barley and chicken broth and bring to boil. Cook 10 minutes.
  • Stir in cheese, butter and mushrooms.
  • Serve with additional cheese.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 17 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 214 milligrams, Sugar 2 grams, TransFat 1 gram

Tips:

  • Choose the right barley: Use a variety that is specifically recommended for risotto, such as pearled barley or barley groats. These types of barley have a higher starch content, which helps create a creamy texture.
  • Soak the barley: Soaking the barley before cooking helps to reduce cooking time and makes it more digestible. You can soak the barley in water for at least 30 minutes, or overnight.
  • Toast the barley: Toasting the barley before cooking helps to bring out its nutty flavor. Heat a little olive oil in a saucepan over medium heat and add the barley. Cook, stirring frequently, until the barley is golden brown.
  • Use a good quality broth: The broth is an important part of the flavor of the risotto, so use a good quality broth that you enjoy the taste of. You can use chicken broth, vegetable broth, or even a combination of both.
  • Cook the risotto slowly and carefully: Risotto takes time to cook, so be patient and don't rush the process. Cook the risotto over medium heat and stir it frequently to prevent it from sticking or burning.
  • Add the liquid gradually: Add the broth to the risotto gradually, one ladle at a time. This helps the barley to absorb the liquid and cook evenly.
  • Stir the risotto constantly: Stirring the risotto constantly helps to create a creamy texture. Use a wooden spoon or spatula to stir the risotto so that you don't damage the barley.
  • Finish the risotto with cheese and butter: Once the risotto is cooked, stir in some grated Parmesan cheese and a knob of butter. This will help to add flavor and richness to the risotto.

Conclusion:

Barley broad bean risotto is a delicious and satisfying dish that is perfect for a casual meal or a special occasion. With its creamy texture, nutty flavor, and鮮豔vibrant green color, this risotto is sure to impress your friends and family. So next time you're looking for a new and exciting risotto recipe, give barley broad bean risotto a try.

Related Topics