Barley Risotto | How to make Barley Risotto

By Pallavi Purani  |  30th Jul 2015  |  
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  • Barley Risotto, How to make Barley Risotto
Barley Risottoby Pallavi Purani
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About Barley Risotto Recipe

Health and cooking go hand in hand. They say abs are made in the kitchen, while I am not where close to getting them, atleast I try.

Barley Risotto

Ingredients to make Barley Risotto

  • 1 - small onion chopped finely
  • 1 - tomato (de-seeded and chopped small)
  • 1 - medium carrot diced small
  • 3 cups - stock
  • 1/2 cup - pearl barley (soaked for 20 min in warm water)
  • 1/2 cup - milk
  • 1/3 cup -paneer/ricotta (make a paste with the cheese spread
  • 1/4 cup - blanched peas
  • 1/4 cup - white wine (optional)
  • 3 - cloves of garlic (minced)
  • 1 tbsp - cheese spread
  • 2 tsp - olive oil
  • Cheese cubes
  • Salt and pepper

How to make Barley Risotto

  1. Heat oil in a pan, add the onions. Once they are translucent, add the garlic and let them get the oil and onion flavour on them.
  2. Add a little salt at the point.Add the barley and let it toast for a few minutes.
  3. Add salt and pepper.Add the carrot, wine and one cup of stock. Reduce the flame to medium and let it absorb the stock.
  4. Add another cup of stock when you see the grains are dry-ish. Repeat the process until all the stock is over.
  5. Add half of the paneer-cheese mix and the milk, it should not be mushy but should be fully cooked. Add the peas and tomatoes and cover with a lid. Cook like this for 5 min.
  6. Mix some cheese through, right before serving. Serve hot topped with cheese and paneer.

My Tip:

Creamy paneer and cheese adds a great texture and saltiness.

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