Barley Risotto Recipe

Barley Risotto Recipe

  • 4 cups chicken broth
  • 2 1/2 cups water
  • 2 tablespoons extra virgin olive oil
  • 1 medium leek or onion, chopped
  • 1 clove garlic, chopped
  • 3/4 cup medium pearl barley
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon black pepper
  • 1/2 cup frozen peas
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh chives
  1. Combine the broth and water in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer.
  2. Heat the oil in a large saucepan over medium heat. Add the leek or onion and garlic. Cook, stirring, for 4 minutes. Add the barley, tarragon, and pepper; stir until the barley is coated.
  3. Begin adding the hot broth mixture, about 1/2 cup at a time, stirring frequently after each addition and cooking until the liquid is nearly evaporated. Continue adding the broth mixture, 1/2 cup at a time, until all has been added and the barley is very tender and creamy, about 55 minutes.
  4. Stir in the peas, cheese, and chives, if using. Cook, stirring, for 5 minutes, or until heated through.
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