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Creamy Barley Risotto

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A comforting barley-based risotto known as orzotto, featuring nutty pearl barley simmered in stock and combined with sautéed mushrooms, fresh vegetables, parmesan, and cream for a rich and hearty dish.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 2 cups pearl barley (quick-cooking)
  • 4 cups vegetable stock or chicken stock
  • 1 tablespoon butter
  • 2 tablespoons garlic olive oil
  • 1/4 cup shallots, finely chopped
  • 3 cups mushrooms, sliced (baby portobello or button mushrooms)
  • 2 tablespoons sun-dried tomatoes, finely chopped
  • 2 cups spinach, chopped
  • 1 medium zucchini, grated
  • 1 medium yellow squash, grated
  • 2 teaspoons garlic, minced
  • 2 tablespoons vegetable stock or chicken stock (additional)
  • 2 tablespoons port wine or dry white wine
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons heavy cream
  • Salt, to taste
  • Black pepper, to taste
  • Truffle oil, for garnish (optional)

Instructions

  1. Bring the vegetable or chicken stock to a gentle boil in a saucepan. Add the pearl barley and 1 tablespoon butter.
  2. Reduce heat to low, cover, and cook for about 10 minutes.
  3. Turn off the heat and let the barley sit covered for another 5 minutes to finish absorbing the liquid.
  4. Meanwhile heat garlic olive oil in a large skillet over medium heat.
  5. Add the chopped shallots and sauté until softened and fragrant.
  6. Add the sliced mushrooms and a pinch of salt. Cook until the mushrooms release their moisture and the liquid evaporates.
  7. Stir in the chopped sun-dried tomatoes and spinach. Cook until the spinach wilts.
  8. Add the minced garlic and cook briefly until aromatic.
  9. Pour in the wine and the additional 2 tablespoons of stock and allow the mixture to simmer for about a minute.
  10. Add the grated zucchini and yellow squash and stir well to combine.
  11. Fold the cooked barley into the vegetable mixture.
  12. Stir in the grated parmesan cheese, remaining butter, and heavy cream.
  13. Cook for a few minutes until the mixture becomes creamy and well blended.
  14. Season with salt and black pepper to taste.
  15. Drizzle with truffle oil if desired and serve immediately.

Notes

  • Quick-cooking pearl barley helps reduce cooking time compared to traditional barley.
  • Extra mushrooms such as shiitake or oyster mushrooms can enhance the flavor.
  • For a lighter version, omit the cream and rely on the barley’s natural starch for creaminess.
  • Fresh herbs like parsley or thyme can be added before serving.
  • A splash of broth while reheating helps restore the creamy texture.

Nutrition

Find it online: https://savorymomskitchen.com/creamy-barley-risotto/