Imagine a dish that combines the nutty texture of pearl barley with the rich flavors of roasted garlic, all brought together in a creamy risotto. This recipe is perfect for those cozy evenings when you want something warm and comforting. It’s not just a meal; it’s an experience that will leave you feeling satisfied and nourished.
This risotto is surprisingly easy to make, yet it feels indulgent. The roasted garlic adds a depth of flavor that elevates the dish, while the spinach brings a lovely freshness and vibrant color. It’s a delightful way to enjoy a healthy grain, and it’s sure to impress anyone at your dinner table.
Delicious Pearl Barley Risotto with Roasted Garlic and Spinach
This creamy risotto features pearly grains of barley that absorb the flavors of roasted garlic, making each bite rich and satisfying. The addition of spinach not only enhances the taste but also adds a beautiful green hue, making this dish a feast for the eyes.
Ingredients
- 1 cup pearl barley, rinsed
- 1 head of garlic, roasted
- 4 cups vegetable broth
- 1 cup fresh spinach, chopped
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1/2 cup white wine (optional)
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the Broth: In a saucepan, heat the vegetable broth and keep it warm over low heat.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add Pearl Barley: Stir in the rinsed pearl barley and cook for 2-3 minutes, allowing it to toast slightly in the oil.
- Incorporate Roasted Garlic: Squeeze the roasted garlic cloves into the skillet, mixing them with the barley and onion.
- Add Liquid: If using, pour in the white wine and stir until absorbed. Then, begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle. Continue this process for about 30-35 minutes until the barley is tender and creamy.
- Stir in Spinach and Cheese: Once the barley is cooked, add the chopped spinach and grated Parmesan cheese. Stir until the spinach wilts and the cheese is melted. Season with salt and pepper to taste.
- Serve: Garnish with fresh parsley and additional Parmesan if desired. Enjoy your creamy risotto warm!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 10g
- Protein: 12g
- Carbohydrates: 48g
