Spring Vegetable Barley Risotto Recipe


Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyCuisine
SpecialityMain Ingredient
Interest Group


 Canned low sodium chicken broth29 Ounce (2 Cans, 14 1/2 Ounce Each)
 Water2 Cup (32 tbs)
 Olive oil2 Tablespoon
 Leek1 Medium, trimmed, halved lengthwise, and thinly sliced to make 1 cup
 Dried marjoram/Thyme1⁄2 Teaspoon, crumbled
 Salt To Taste
 Pearled barley3⁄4 Cup (12 tbs)
 Carrot1 Small, cut into matchsticks to make 1/3 cup
 Chopped fresh parsley2 Tablespoon
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 941 Calories from Fat 330

% Daily Value*

Total Fat 37 g57.5%

Saturated Fat 6 g30.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 743 mg31%

Total Carbohydrates 131 g43.7%

Dietary Fiber 24.2 g96.9%

Sugars 11.7 g

Protein 32 g64%

Vitamin A 282.1% Vitamin C 109.6%

Calcium 28% Iron 69.8%

*Based on a 2000 Calorie diet


1. Bring broth and water to a boil in a medium saucepan over high heat. Reduce heat to very low and keep warm.
2. Meanwhile, heat oil in a large, heavy saucepan over medium-high heat. Stir in leek, marjoram or thyme, and a pinch of salt. Cook, stirring often, until wilted, about 2 minutes. Stir in barley and cook, stirring, until coated with oil, about 1 minute. Reduce heat to medium.
3. Add about 1 cup of the broth mixture (be careful, as this first addition will bubble up fiercely). Cook, stirring very frequently, until broth is nearly absorbed, about 4 minutes. Continue to cook, adding 1/2 cup broth at a time, stirring occasionally, until barley is creamy and tender, 40 to 50 minutes. (Barley can be a little soupy at this point.) Either finish the or remove from the heat, cover, and let stand for 30 minutes.
4. To finish, bring 1/4 inch of salted water to a boil in a medium skillet over high heat. Add carrot and cook until crisp-tender, 2 to 3 minutes. Drain. Stir carrot and parsley into the barley and season with salt and pepper to taste.