Go Back
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 barley, to produce a flavorful one-pot dish. 
Course Main Course
Cuisine Italian
Dish Type risotto
Cooking Style Vegetarian
Diet and Health healthy-ish
Seasonal autumn, Thanksgiving, winter
Ingredient apple, barley
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Author Annette Tomei


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


  • Brown the apples in butter in a large sauté pan. Season with salt, pepper and fresh thyme. Set aside.
  • Bring broth to simmer in saucepan. Reduce heat to low and cover to keep warm.
  • Melt the remaining 2 tablespoons of butter in large sauce pan. 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 50 minutes.
  • Add apples and Parmesan cheese, then adjust seasoning with salt and pepper.