clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pearl Barley Risotto with Spring Vegetables in a white earthenware bowl with a sprinkle of grated parmesan and chopped chives on top.

Pearl Barley Risotto with Spring Vegetables

  • Author: Elizabeth Chloe
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 2-3 servings 1x
  • Category: Dinner
  • Method: Simmering
  • Cuisine: British


This simple pearl barley risotto is full of fresh Spring vegetables and flavours! It is easy to throw together and doesn’t require a lot of elbow grease, plus is lighter than the rice version – what’s not to love!


  • A knob of  butter or 2 tablespoons of oil
  • 1 large leek, sliced
  • 200 grams (1 cup) pearl barley, dried
  • 125 millilitres (1/2 cup) white wine
  • 1.25 litres (5 cups) vegetable stock
  • 100 grams asparagus, cut into quarters
  • 150 grams peas, fresh or frozen
  • 100 grams spring greens
  • 20 grams (1/2 cup) parmesan cheese, grated
  • 3 tablespoons chives, chopped
  • 2 tablespoons lemon juice
  • Salt pepper to taste


Process shots demonstrating how to make pearl barley risotto

  1. In a casserole pot heat the butter or oil over medium heat. Saute the sliced leeks for 5 minutes until they have softened. 
  2. Add the pearl barley to the pot and stir to combine. Pour in the white wine and cook for around 5 minutes, until the liquid has reduced and the alcohol has cooked out. 
  3. Add the vegetable stock to the pot. Stir everything to combine and leave to simmer for 35-40 minutes, stirring occasionally until the pearl barley is tender and most of the liquid has been absorbed. If the mixture begins to dry out, add a little water. The final consistency should creamy and a little loose. If the mixture is too wet, cook for a few more minutes until more of the liquid has evaporated. 
  4. Stir the asparagus, peas and spring greens into the risotto and cook for 3-4 minutes until the asparagus is just tender.
  5. Add the parmesan, lemon juice and chives. Stir to combine then taste. Add salt and pepper as required. Serve in bowls with grated parmesan and a sprinkle of chopped chives. Enjoy! 

Keywords: Risotto, Pearl Barley Risotto, Pearl Barley Recipe, Barley Risotto, Spring Vegetable Risotto, Asparagus Risotto

Recipe Card powered byTasty Recipes