A Simple Barley Risotto with Tomatoes and Basil
Barley risotto is a nutritious twist on the classic Italian dish. It offers a wholesome alternative to traditional rice-based risotto. Packed with fiber and essential nutrients, barley adds a hearty texture and subtle nuttiness to this comfort food favorite.
Unlike regular risotto, which relies on Arborio rice for its creamy consistency, barley provides a similar richness with a unique chewiness that elevates each bite. This barley risotto recipe is perfect for those looking to incorporate whole grains into their meals without sacrificing flavor or sophistication.
Whether you’re aiming for a vegetarian option, pairing it with roasted vegetables, or adding your favorite protein like shrimp or chicken, this dish is both versatile and satisfying. Its slow-cooked method allows the barley to absorb the aromatic flavors of stock, wine, and herbs, resulting in an intensely flavorful, restaurant-worthy risotto right at home.
In this post, I’ll walk you through the step-by-step process of making a delicious barley risotto that balances creamy texture and hearty bite. I’ll also give you tips on customizing it for any occasion. If you’re ready to reinvent risotto night, let’s get started!
Is Barley a Rice or a Grain?
Barley is a grain, not a type of rice. It belongs to the family Poaceae, which includes many cereal grains such as wheat, rice, corn, oats, and rye.
Barley (scientific name Hordeum vulgare) is one of the earliest cultivated grains and has been an important food source for humans and animals for thousands of years. It is commonly used in various culinary dishes, including soups, stews, salads, bread, beer, and other beverages.
Unlike rice, which is primarily grown in flooded fields or irrigated paddies, barley is typically cultivated in well-drained fields.
Romano Beans
Romano beans, also known as Italian flat beans or Italian pole beans, are a type of snap bean characterized by their wide, flat pods and tender texture. They are a member of the Phaseolus vulgaris species, which includes common green beans, but they have a broader and flatter shape than traditional green beans.
Romano beans are typically harvested when the pods are still young and tender before the beans inside have fully matured. They have a slightly sweeter flavor and firmer texture compared to green beans, as well as a more robust and meaty taste.
These beans are commonly used in Mediterranean and Italian cuisines, where they are prized for their versatility and flavor. They can be steamed, sautéed, stir-fried, or grilled and are often served as a side dish or incorporated into salads, soups, stews, and pasta dishes.
Nutritionally, romano beans are low in calories and fat but rich in fiber, vitamins, and minerals. They are a good source of vitamin C, vitamin K, folate, and potassium, as well as antioxidants and phytonutrients that promote health and well-being.
Romano beans are a delicious and nutritious vegetable that adds flavor, texture, and color to a variety of dishes. They are a popular choice in many cuisines around the world.
Barley Risotto Recipe
Ingredients
- 1 tablespoon oil canola, olive, or vegetable
- 5 cloves garlic peeled and finely minced
- 2 fennel bulbs cut into small dice
- 2 medium yellow onions diced
- 2 cups pearled barley
- salt & pepper to taste
- ½ pound Romano beans or snap beans cleaned and cut into ½ inch pieces
- ½ pound cherry tomatoes cleaned and cut in half
- 1 bunch fresh basil
- 1 drizzle olive oil extra virgin
- balsamic vinegar optional
- 1 bunch fresh parsley
- 4 tablespoons butter
- 1 cup Parmesan cheese freshly grated
Instructions
- Prep all the ingredients before you start including mincing the garlic, dicing the fennel & onion, and cutting the beans. Pick the parsley leaves from the stems and chop finely.
- Remove the basil leaves from the stems, reserving the leaves and tossing the stems. Grate the Parmesan cheese.
- Heat up whatever liquid you decide to use whether it is water, vegetable stock or chicken stock.
Preparing the Tomatoes & Basil
- Cut the cherry tomatoes in half and place in a bowl. Tear half the basil leaves into small pieces and add it to the tomatoes.
- Season with salt & pepper and then drizzle with some extra virgin olive oil. Stir to coat tomatoes and add a few drops of balsamic vinegar (optional) and again stir to coat.Let this sit while you get the risotto ready.
Preparing the Risotto
- Heat up a large fry pan or soup pot over medium heat. When hot, add the oil and when that gets hot but not smoking, add the garlic, onion and fennel. Sauté for 5 -7 minutes until the onions are soft but not browned. Be sure to stir to prevent the vegetables from burning.
- Add the barley, season with salt & pepper and continue cooking for a couple of minutes until the barley is lightly toasted.
- Add the beans and 4 cups of heated water. Give the barley a good stir and continue cooking and stirring for 10 - 12 minutes or until half the water has been absorbed by the barley and the barley begins to soften.
- Add 4 more cups of heated water plus the remaining basil that you should tear into pieces before adding and continue cooking and stirring until most of the water has been absorbed. This should take about 15 minutes. The barley will be al dente at this point. Remove the pot from the heat.
- Finish the dish with the parsley, butter and Parmesan cheese, give a stir, taste and adjust seasoning with salt and pepper.
- To plate, spoon some risotto into 4 serving bowls, top with the marinated tomatoes and basil and serve. I like to have some extra Parmesan cheese on the side for those who like to add a little more.
