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Pearl barley, parsnip & sage risotto

Pearl barley, parsnip & sage risotto

A star rating of 4.4 out of 5.15 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition: per serving
low infat12g


  • 25g butter , plus an extra knob to stir through
  • 1 onion , finely chopped
  • 4 parsnips , about 500g, peeled and cut into chunks
  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, December 2014

Goes well with


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A star rating of 4.4 out of 5.15 ratings

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