Name: Pearl barley, parsnip & sage risotto
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 4
Ingredients: 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

Home
Recipes
Pearl barley, parsnip & sage risotto

Pearl barley, parsnip & sage risotto

Emily Kydd

Save recipe

Serves 4

Easy

Prep: 5 mins

Cook: 55 mins

A star rating of 3.9 out of 5.21 ratingsRate

loading...

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

Healthy

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Winter crunch salad

A star rating of 4.9 out of 5.9 ratings

Herbed chicken skewers

A star rating of 4.2 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal629
fat12g

low
saturates6g
carbs107g
sugars14g
fibre13g
protein15g
salt1.2g

Method

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.9 out of 5.21 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now