Barley Risotto
Serves: 4-6
  • 2 cups barley
  • 1 cup white wine
  • 4-5 tablespoons butter
  • ½ cup grated Grana Padano
  • Freshly ground black pepper and Kosher Salt
  • 10-12 ounces of fresh spinach
  • 6 to 8 cups of fresh filtered water or homemade chicken/vegetable/beef stock)
  • 4 tablespoons extra-virgin olive oil
  • 1 large red onion, chopped finely
  • 1-2 medium sized zucchini, cubed into ½ inch pieces
  1. Wash the zucchini well and cut into ½ - 1 inch cubed pieces and saute over medium heat (with a bit of olive oil and Kosher salt and freshly ground black pepper). Remove to a bowl after 10-15 minutes. In the same pot, add a bit more olive oil, onions, Kosher salt/freshly ground black pepper - setting the heat to medium.. Cook down the onions until soft and then add the barley. Toast the barley for 5-10 minutes. Pour in the wine and stir the ingredients well (you want to make sure the alcohol has had a chance to evaporate out of the liquid).
  2. Next, ladle in 2 cups of hot water/stock or enough liquid to cover the barley completely. Continue to ladle in more water/stock to cover the barley and stir frequently and when the liquid is almost completely absorbed ladle in another cup or water/stock. Repeat the process until the barley has an al dente consistency.
  3. Taste the mixture and adjust for salt and pepper. When the rice is creamy and has a consistency of slightly over al dente add the zucchini, butter, and about ½ cup of grated cheese. Stir well and serve as a starter or main dish.
Recipe by - Italian Food Recipes and Lifestyle at