Pearled Barley risotto


Well-known member
Site Supporter
2 Tbsp butter
1/2 leek, cleaned and finely chopped
1 clove garlic, minced
4 oz pearled barley, soaked in water overnight if necessary and drained
1/3 cup white wine
32 oz unsalted chicken stock (I used most of it)
3 Tbsp butter
1/8 cup Parmigiano Reggiano, finely grated
Salt and pepper to taste

NOTE: Some pearled barley needs to be soaked, some doesn't. Follow directions on the package regarding soaking.

Place a large pan over a low heat and add 2 Tbsp of butter. Once foaming, add the leek and gently cook until soft, do not brown. Add the garlic and cook for 1 minute. Add the pearl barley, stir to coat with butter, then add white wine and allow the wine to reduce by three-quarters. Add 1/2 tsp salt and 1/4 tsp pepper, as well as enough chicken stock to cover and stir well, letting the pearl barley absorb the stock before adding more. Keep adding chicken stock a little at the time until pearl barley is tender. As you taste for tenderness, adjust seasoning to your liking. Once done, add 3 Tbsp butter and the Parm R cheese, stir gently untli butter is melted.

Barley risotto should be like regular risotto, a bit liquidy and creamy.


Grill Master
Staff member
Gold Site Supporter
I adore barley and this looks and sounds absolutely wonderful! Can't wait to make it!

Thank you, Karen!



Grill Master
Staff member
Gold Site Supporter
Adding medtran's photo from the dinner thread. The risotto with roast quail and vegs.



  • Barley.jpg
    110.1 KB · Views: 94