3.5 44

Creamy Barley Risotto

  • Total Time:
  • Servings: 4

Barley becomes rich and creamy when cooked gradually in chicken stock but it still maintains its addictive chew.


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  • 4 cups chicken stock or low-sodium broth
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, cut into 1/4-inch dice
  • 1/4 teaspoon thyme
  • 1 cup pearled barley (7 ounces)
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • 4 tablespoons unsalted butter, softened
  • Kosher salt and freshly ground pepper

How to make this recipe

  1. In a medium saucepan, bring the chicken stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.
  2. In a large, deep skillet, heat the olive oil. Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened, about 6 minutes. Add the barley and cook, stirring, for 2 minutes. Add 1 cup of the warm stock and cook, stirring, until nearly absorbed. Continue adding the stock 1/2 cup at a time and stirring until it is nearly absorbed between additions. The risotto is done when the barley is al dente and suspended in a thick, creamy sauce, about 35 minutes. Stir in the 1/2 cup of Parmigiano-Reggiano and the butter and season with salt and pepper. Serve at once, passing more cheese at the table.
Contributed By Published June 2011

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