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Barley Risotto

 Barley Risotto
Low in fat, but high in fiber, this delicious dish from our Test Kitchen puts a twist on typical risotto. With its nutty undertones, barley provides the perfect backdrop for lemon and parsley.
4 ServingsPrep: 10 min. Cook: 30 min.


  • 3 cups water
  • 3 teaspoons sodium-free chicken bouillon granules
  • 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 additional water
  • 3 tablespoons minced fresh parsley
  • 2 teaspoons grated lemon peel
  • 1/8 teaspoon salt


  • In a small saucepan, bring water to a boil; add bouillon and stir
  • until dissolved. Reduce heat and keep warm.
  • In a large nonstick skillet 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 skillet, 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 heated bouillon, 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 20 minutes). Add the
  • parsley, lemon peel and salt; cook and stir until heated through.

2 of 2

Barley Risotto (continued)

Directions (continued)

  • Serve immediately.
  • Yield: 4 servings.
Nutritional Facts: 1/2 cup equals 175 calories, 2 g fat (trace saturated fat), 0 cholesterol, 84 mg sodium, 32 g carbohydrate, 6 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.