Barley Risotto with Apples and Parmesan

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

Barley Risotto with Apples and Parmesan

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

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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.

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