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Barley and Parmesan Risotto

Barley and Parmesan Risotto

Author: BMC's Teaching Kitchen Recipe Type: Entrée | Cuisine: Italian Serves: 4
Total Time: 50 | Prep Time: 10 | Cook Time: 40


  • 3-4 cups low-sodium chicken broth
  • 1 tablespoon olive oil
  • ½ cup finely diced shallots or onion
  • 1 teaspoon minced garlic
  • ½ teaspoon dried thyme
  • 1 cup pearled barley
  • ¼ cup freshly grated parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


  1. In a small sauce pot, heat the chicken stock until it simmers, turn down heat and keep warm.
  2. In a medium sauce pot, heat the olive oil over medium-high heat. Saute the onion, garlic and thyme until the onion is softened, about 3 minutes. Add the barley and cook, stirring, for 2 minutes.
  3. 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.
  4. The risotto is done when the barley is tender and a creamy sauce forms, about 40 minutes. Stir in the parmesan cheese and season with salt and pepper.


Nutrition Information

Serving Size: 1 cup Calories: 231
Fat: 5g
Saturated Fat: 1g
Carbohydrates: 37g
Dietary Fiber: 8g
Protein: 9g