We ended up with a bunch of leftover barley which I thought I didn’t really like but my husband loves it so I figured I’d give this recipe a try and it worked out phenomenally. While I can admit this doesn’t end up with the texture of risotto because it’s a little too toothy even when cooked and it doesn’t give off as much starch it also doesn’t need to be babysat as much and has an earthy, nutty note that goes really well with the vegetables. I’ve made this 3-4 times already and it’s probably a lasting staple in our house.
Barley Risotto
Heat butter in a large sauce pan or Dutch oven on a medium high heat, add vegetables and saute for 6-7 minutes until they soften and start to brown.
Add the tomato paste and garlic as well as the thyme, chili flakes, oregano, and salt & pepper. Cook for 60-90 seconds.
Add pearl barley and stir everything together then add all of the vegetable stock and reduce heat to a simmer until the barley is cooked through (about 30 minutes). Stir constantly to stop the risotto sticking to the pan.
Once cooked, remove from heat and add the créme fraîche, and parmesan. Adjust seasoning and eat hot.
Adapted from Food52