Barley Vegetable Risotto
Barley Vegetable Risotto is the perfect late-summer into fall comfort meal! Hearty pearled barley and caramelized roasted vegetables soak up the rich flavor of the broth and crushed tomatoes before this dish is finished with Parmesan cheese for that classic creamy risotto texture. This barley risotto recipe is freezer-friendly, so you can make up a big batch and always have a cozy dinner ready!
“This was delicious! … and I will definitely make again!”
Why This Recipe is a Keeper!
As late summer fades into fall, seasonal produce is still available. This vegetable risotto with barley highlights late summer vegetables and combines them with barley, a hearty grain. I enjoyed a dish similar to this pearl barley risotto at a restaurant in Croatia two years ago, and I’ve wanted to recreate it ever since. Here it is!
Roasting the vegetables intensifies their flavor and adds depth to the risotto. Nutty Parmesan cheese melts into the tomato base, suggesting creaminess but without the cream. A splash of dry white wine balances the combination with a touch of acidity. Fresh basil at the end enhances the sweetness of the tomatoes and lightens everything up.
All these ingredients result in a dish that’s like a hug in a bowl!
The vegetables are roasted together on a single sheet pan, making this recipe both simple and convenient. Plus, it’s freezer-friendly and maintains its delicious flavor when reheated. Prepare a large batch, and you’ll have a comforting meal ready when needed!
This Barley Risotto recipe is:
- Rich and flavorful! Nutty Parmesan cheese gives this risotto a creamy and rich texture.
- Healthy and nutritious. Barley and roasted vegetables combine for a dish that is satisfying and nourishing.
- Simple! All the vegetables are roasted on the same sheet pan for less cleanup.
- Customizable! Swap out the vegetables or use whatever is in season and available!
How to Make Barley Vegetable Risotto:
Recipe Ingredients:
Here’s everything you’ll need to make this barley risotto recipe, along with how to prep the ingredients. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Barley: Barley is a whole grain with a delicious nutty flavor and pleasing al dente texture. This Barley Vegetable Risotto recipe uses pearl or pearled barley, a form of barley processed to remove its outer hull. Pearl barley has a mild flavor and cooks more quickly than barley with the hull intact. If using barley with the hull still on, you’ll need to increase the cooking time and use more broth. A good substitute for barley in this risotto recipe is farro. Barley is related to wheat, so it does contain gluten. A good gluten-free substitute is short-grain brown rice.
- Zucchini / Yellow Squash: These two mild vegetables always benefit from being roasted.
- Cherry Tomatoes: You can also use grape tomatoes. In this barley risotto recipe, the tomatoes are left whole to preserve their juices while still achieving a caramelized exterior.
- Dry White Wine: When cooking with wine, always use a wine you enjoy drinking. If you do not consume alcohol, you can leave it out, add additional broth, or add a squeeze of lemon juice at the end.
- Crushed Tomatoes: Crushed tomatoes are finely diced tomatoes with a puree added. The texture is somewhere between diced tomatoes and tomato sauce.
- Vegetable Broth: You can also use chicken broth if you don’t mind it not being vegetarian.
- Parmesan Cheese: Parmesan cheese adds a rich and nutty flavor to the risotto in addition to a creamy element. You’ll want to use freshly grated in this recipe because it melts better than pre-grated. Use rennet-free Parmesan cheese to make this risotto vegetarian or plant-based to make it vegan.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 425 degrees.
- Place the zucchini, yellow squash, bell pepper, and tomatoes on a rimmed baking sheet.
- Drizzle with half the olive oil and season with salt and black pepper to taste.
- Roast for 20 to 25 minutes or until softened and lightly browned. Set aside.
- Meanwhile, heat the remaining olive oil over medium-high heat in a large skillet or saute pan.
- Add the onion, reduce heat to medium-low, and cook for 5 to 7 minutes or until it softens.
- Add the garlic and cook briefly or until aromatic, approximately 5 to 10 seconds.
- Add the barley and stir until it’s coated with oil and lightly toasted, approximately 1 minute.
- Add the wine, bring to a boil, and cook until the wine is almost evaporated, 1 to 2 minutes. Lower heat to medium.
- Add approximately 2 cups of vegetable (or chicken) broth, crushed tomatoes, and Italian seasoning.
- Simmer uncovered, stirring occasionally until the broth is absorbed, 5 to 7 minutes.
- Repeat with another cup of the vegetable (or chicken) broth. Simmer, stirring occasionally until the broth is absorbed, 5 to 7 minutes.
- Test the barley to determine doneness. If it’s tender but still has some “bite” to it, it’s done. If not, add more of the remaining broth and continue cooking for another 5 to 7 minutes or until the barley is tender but still al dente.
- Stir in the roasted vegetables, grated Parmesan cheese, and basil.
- Season with salt and pepper to taste.
- Serve the pearled barley risotto in bowls garnished with more Parmesan and fresh basil.
- That’s it! Lovely Barley Vegetable Risotto.
Chef Tips and Tricks:
- Be sure to cook the barley until it’s al dente, which is Italian for “to the tooth.” You want it to have some “bite” or a bit of chew, not soft or mushy.
- Roasting the cherry tomatoes whole helps them retain their juices while the outside is roasted and caramelized.
Frequently Asked Questions:
Barley and farro are whole grains that offer more fiber and health benefits than white pasta or rice. Both grains are rich in fiber and provide a good protein source. Barley and farro contain gluten, but short-grain brown rice is an excellent gluten-free substitute for both.
This pearl barley risotto is best hot off the stove. However, unlike a traditional risotto, it reheats much better. Cook the barley risotto as directed, cool it, and place it in the refrigerator for 1 to 2 days. When ready to serve, reheat the risotto gently on the stovetop, adding a bit of broth or water.
Yes! This pearled barley risotto is freezer-friendly and retains its delicious flavor when reheated. To freeze, cool completely, then portion it into airtight containers. Thaw it in the refrigerator overnight and reheat it on the stove. You may need to add a little broth or water when reheating it.
Storage:
- Store any leftovers in the refrigerator for up to five days.
- Reheat this pearl barley risotto recipe on the stovetop or in the microwave. You may need to add a little water or broth to help loosen the barley risotto.
- Can be frozen for 2 to 3 months in airtight containers. Thaw in the refrigerator or microwave.
Serve with:
- Pan-Seared Lamb Chops
- Parmesan and Herb-Crusted Lamb Chops
- Prosciutto-Wrapped Halibut with Herb Caper Butter
- Shrimp Scampi with Artichokes
More great barley recipes you’ll love!
- Barley Pilaf with Roasted Cauliflower
- Vegetable Barley Soup
- Barley Risotto Stuffed Portobello Mushrooms
- Mediterranean Barley Salad
Get all my vegetarian recipes at Vegan and Vegetarian Recipes – From A Chef’s Kitchen.
Barley Vegetable Risotto
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Ingredients
- 1/4 cup extra virgin olive oil - divided
- 1 medium zucchini - quartered lengthwise and sliced into 1/2-inch slices
- 1 medium yellow squash - quartered lengthwise and sliced into 1/2-inch slices
- 1 large red bell pepper - seeded and membranes removed, cut into 1/2-inch square pieces
- 1 cup (heaping) cherry tomatoes - left whole
- Salt and freshly ground black pepper - to taste
- 1 medium onion - finely chopped
- 4 cloves garlic - minced
- 1 1/2 cups pearled barley - rinsed
- 1/3 cup dry white wine
- 3-4 cups vegetable broth - or chicken broth (or as needed)
- 1 can (15-ounce) crushed tomatoes
- 1 teaspoon Italian seasoning
- 1/2 cup freshly grated Parmesan cheese - plus more for serving
- 1/4 cup chopped fresh basil - plus more for garnish
Instructions
- Preheat oven to 425 degrees. Place the zucchini, yellow squash, bell pepper, and tomatoes on a rimmed baking sheet. Drizzle with half the olive oil and season with salt and black pepper to taste.
- Roast for 20-25 minutes or until softened and lightly browned. Set aside.
- Meanwhile, heat the remaining olive oil over medium-high heat in a large skillet or saute pan.
- Add the onion, reduce heat to medium-low, and cook for 5-7 minutes or until it softens.
- Add the garlic and cook briefly or until aromatic, 5-10 seconds.
- Add the barley and stir until it's coated with oil and lightly toasted, approximately 1 minute.
- Add the wine, bring to a boil and cook until the wine is almost evaporated, 1-2 minutes. Lower heat to medium.
- Add approximately 2 cups of vegetable (or chicken) broth, crushed tomatoes, and Italian seasoning. Simmer uncovered, stirring occasionally until the broth is absorbed, 5-7 minutes.
- Repeat with another cup of the vegetable (or chicken) broth. Simmer, stirring occasionally until the broth is absorbed, 5-7 minutes. Test the barley to determine doneness. If it's tender but still has some "bite" to it, it's done. If not, add more of the remaining broth and continue cooking for another 5-7 minutes or until the barley is tender but still al dente.
- Stir in the roasted vegetables, grated Parmesan cheese, and basil.
- Season with salt and pepper to taste.
- Serve in bowls garnished with additional Parmesan and more fresh basil.
Recipe Notes
- May use farro in place of barley.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
This was delicious! The only suggestion I’d make is to increase the amount of veggies…the ratio of veggies to barley was too low in mine. I added in baby spinach at the last minute to balance it out. Overall, it was great and I will definitely make again!
Hi, Jocelyn, Thanks so very much and happy you enjoyed! Yes, you can definitely increase the amount of vegetables and vary them if you’d like. Thanks again and appreciate your taking the time to come back and comment and rate.
I enjoyed a dish similar to this pearl barley risotto at a restaurant in Croatia two years ago, and I’ve wanted to recreate it ever since. Hope you enjoy and look forward to seeing your comments and ratings!