Barley Risotto

4 Servings
25 min

I have been absolutely obsessed with barley lately! It is one of my favorite grains because it is hearty, nutty, has a great texture, and it can be a healthier substitute to rice or pasta. In this recipe I combine barley with creamy goat cheese, sautéed leeks, and lemon juice for a rich yet fresh summer dinner!


With minimal ingredients, you can transform boring pot barley into something so spectacular! This dish has been on repeat in my house, served as a main meal or even paired with chicken as a side dish.


I'd love to know if you give it a try! Let me know on my Instagram @tikofoods and check out my page for more yummy meals.

Recipe details

  • 4  Servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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Ingredients


  • 1-2 large leeks
  • 1 lemon (zested and juiced)
  • 1 tbsp butter
  • 1 cup barley
  • 3 cups veggie stock (sub water)
  • 1/2 cup goat cheese
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 bulb roasted garlic (optional)

Instructions


Slice leeks and juice/zest 1 lemon
Add butter to a pot and melt then add the leeks
Season with salt and pepper then sauté the leeks
Add barley to the pot and mix together
Add 3 cups of veggie stock then bring to a boil
Reduce heat to a simmer and cover, stirring occasionally for 20 - 30 minutes until tender
Add lemon juice and zest, roasted garlic, and goat cheese
Mix together until creamy then garnish with more lemon zest to serve
Enjoy!

Tips

  • For roasted garlic - cut the top off one bulb of garlic then drizzle with olive oil. Wrap in aluminum foil and air fry at 400 F for 20 minutes OR roast in oven at 425 F for 30-45 minutes
  • Optional add walnuts

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