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On a cool fall evening, this pearl barley risotto is the kind of warming weeknight dinner that feels special enough for two. Developed by Chef Annette Tomei, an instructor at the Culinary Institute of America, this recipe balances sweet apple with thyme and Parmesan for a vegetarian main course that is satisfying even for meat lovers.

Thanks to the hearty texture and nutty flavor of pearl barley, it makes a one-pot dish that works for date night, yet is easy to double for a family dinner or casual dinner party.

Table of Contents

Why make risotto with pearl barley

Pearl barley is barley that’s been hulled and then polished so it cooks faster than regular hulled barley. It’s far more nutritious than the arborio commonly used for white risotto rice. As for flavor, it has a satisfying, chewy nuttiness that feels right for fall. One serving of risotto made with pearl barley provides fiber, protein and minerals like manganese, selenium and magnesium that support overall wellness and even sexual health.

Tips for cooking barley risotto

Serving suggestion: Pair fall barley risotto with an arugula salad or seasonal, sauteed greens to round out the meal.

Making it vegan: Swap butter for plant-based butter and replace the grated Parmesan cheese with vegan cheese shreds or omit it and adjust seasoning with salt.

Reheating leftovers: Warm gently on the stovetop with a splash of water until creamy again. (Using a microwave will make the cheese gummy.)

Storage: Refrigerate in an airtight container for up to 5 days.

Scaling up: The recipe doubles easily if you are feeding a family or entertaining friends.

FAQ

Is pearl barley gluten-free? No, barley contains gluten so this risotto is not suitable for a gluten-free diet.

How long does pearl barley risotto take to cook?
Cooking takes about 40 minutes until the barley is tender yet chewy. Including prep, the recipe takes just over an hour.

Can you freeze this barley risotto recipe? This risotto can be frozen for up to one month, though the texture is best when enjoyed fresh.

More recipes to try

If you enjoy this pearl barley risotto, try our butternut squash farro risotto or explore other seasonal grain dishes:

Roasted Winter Squash with Pearl Barley

Easy Farro Bowl with Mushrooms and Spinach

Crispy Quinoa

Overhead Look at Barley Risotto with Apple and Parmesan in a white bowl

Barley Risotto with Apples and Parmesan

Print Recipe

This variation on risotto uses the chewy texture and nutty flavor of pearl barley, to produce a flavorful one-pot dish for an easy weeknight dinner or a romantic dinner for two. See notes to make a vegan risotto.

Course Main Course

Cuisine Italian

Dish Type risotto

Cooking Style vegan, Vegetarian

Diet and Health healthy-ish

Seasonal autumn, Halloween, Thanksgiving, winter

Ingredient apple, barley

Prep Time 15

Cook Time 55

Total Time 1 10

Servings -3 servings

Calories 348

Author Annette Tomei

Ingredients

2 cup diced peeled Gala apples
3 Tbsp butter divided*
salt and pepper
1/4 tsp fresh thyme leaves chopped
2 cup vegetable stock
1/2 small onion finely chopped
1 clove garlic minced
2/3 rounded cup pearl barley rinsed, drained
1/4 c (2 oz) freshly grated Parmesan cheese

Pearl Barley Risotto with Apples & Parmesan 1

Get Recipe Ingredients

Instructions

Melt one tablespoon of butter in a medium sauté pan.
Brown the apples in the butter. Season with salt, pepper and fresh thyme. Set aside.
Bring broth to simmer in a small saucepan. Reduce heat to low and cover to keep warm. (Alternatively, heat the broth in the microwave just before using.)
Melt the remaining 2 tablespoons of butter in large saucepan. Add onion and garlic; sauté until tender.
Add barley, stir until coated with butter, about 1 minute.
Add broth a little at a time (about 1/4 cup is good); simmer, stirring often, until broth is absorbed.
Add remaining broth in the same manner, allowing broth to be absorbed before adding more and stirring frequently until barley is tender, but still firm to bite, about 40 to 45 minutes.
Add apples and Parmesan cheese, then adjust seasoning with salt and pepper before serving.

Notes

*For a vegan risotto use vegan butter and either omit the cheese or use vegan cheese shreds. Be sure to balance the final risotto with salt to taste.

Nutrition

This recipe was originally published on our site in 2012. It was republished in September 2025 with revised recipe instructions and ingredient clarification, nutrition information and an entirely new introduction.

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Amy Reiley

Eat Something Sexy's Creator & Editor-in-Chief Amy Reiley is the award-winning author of five aphrodisiac cookbooks. She has her Master of Arts in Gastronomy, awarded by Le Cordon Bleu and The University of Adelaide. She is also a Certified Nutrition Coach awarded by the International Sports Sciences Association and she is a California Certified Massage Therapist.

Amy is considered a leading authority on aphrodisiacs. Her work in aphrodisiacs is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiac foods and has brought her knowledge of aphrodisiac history and science to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.

Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.

Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.

Pearl Barley Risotto with Apples & Parmesan