Pearl barley, parsnip & sage risotto

Pearl barley, parsnip & sage risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

Prep: 5 mins Cook: 55 mins

Easy

Serves 4
Pearl barley makes a great alternative to rice in this vegetarian risotto recipe flavoured with sage, garlic and Parmesan

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal629
  • fat12g
  • saturates6g
  • carbs107g
  • sugars14g
  • fibre13g
  • protein15g
  • salt1.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 25g butter, plus an extra knob to stir through
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 parsnips, about 500g, peeled and cut into chunks
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 1 garlic clove, crushed
  • 10 sage leaves, shredded, plus extra to serve
  • 400g pearl barley, rinsed
  • 1.4l hot vegetable stock
  • 25g parmesan (or vegetarian alternative), grated, plus extra to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Heat the butter in a large saucepan. Add the onion and a pinch of salt, and cook gently for 5 mins. Tip in the parsnips, turn up the heat and cook for 8-10 mins, stirring every so often, until the parsnips are starting to brown and caramelise.

  2. Add the garlic and sage, and mix through. Tip in the barley and stir to coat well. Pour in the stock, bring to the boil, then turn down to a simmer and cook for 35-40 mins, or until nearly all the liquid has been absorbed and the pearl barley is tender but still has a bite. You may need to add a little extra boiling water.

  3. Take off the heat, top with the Parmesan and a knob of butter, then leave to melt. Give the risotto a good stir, then spoon into dishes. Top with more sage, Parmesan and some black pepper.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
foodie64mum
12th Jan, 2017
5.05
Delicious! I love risotto-type dishes made with barley – you don't have to stir them constantly while they cook, and the barley grains have a lovely 'pop' as you eat them. The parsnip and sage flavour combination worked really well. I had to add more boiling water a couple of times as it cooked. I served it with steamed spring greens on the side. Yum!
sheilaraznick
30th Mar, 2015
This is listed as a vegetarian dish, so why include parmesan in the ingredients?
kachinaj
18th Aug, 2015
because it's vegetarian not vegan
Mrs Twiggy
8th Sep, 2015
I think you'll find parmesan is not vegetarian, it contains meat products.
cool_dr_t
22nd Jan, 2017
Don't be a pedant - if you are clued up enough to know about calf's rennet then you are clued up to know a substitute or just use vege parmesan...
carolinelouisehunt
28th Jan, 2015
This was absolutely delicious (even my fussy husband thought so). To make it a little healthier I left out the butter and instead used a teaspoon of coconut oil for frying the onions and parsnips. Also I didn't have any parmesan so just grated a small amount of mature cheddar on top when serving. Will definitely make again!
foodprocessor
10th Jan, 2015
5.05
Lovely creamy texture and subtle flavours. I used organic pearl barley, with smaller grains.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Mysteryshopper
11th May, 2016
3.8
I make this recipe with 1l of stock and 2 generous glasses of dry white wine (around 400ml). I add the wine first and allowed the barley to soak it up before adding the stock subsequently. A lot of traditional risotto's use white wine and I find that it really adds to the fresh taste of the dish and lifts the heaviness often created by the stodgy grain and creamy dairy