Barley Risotto with Pesto and Mozzarella
Substitute barley instead of rice for a risotto that has a delicious, satisfying bite to it. This easy barley risotto with pesto and mozzarella cheese is the perfect combination of flavors and textures!
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 cups chicken broth (preferably homemade)
- 2 tablespoon olive oil
- 1 medium onion (diced)
- 1 ½ cups pearl barley
- ⅓ cup white wine
- 2 tablespoons tomato paste
- 2 tablespoons basil pesto
- 200 grams mozzarella (cut into cubes)
- ¼ cup grated Parmigiano cheese (plus extra for serving)
Instructions
- 1
Place broth in a medium sauce pan and bring to a simmer.
- 2
In a large saucepan, heat oil on medium heat and sauté onion until translucent.
- 3
Add barley and stir until it is coated with the oil and lightly toasted, about 2 minutes.
- 4
Pour in the wine and cook until it has evaporated. Stir in tomato paste until well combined.
- 5
Begin adding hot broth to the barley mixture with a ladle, one scoop at a time, and stir. When the broth has been absorbed, continue adding broth, one ladle full at a time. Continue cooking until the barley is tender but still has some bite to it, about 30-35 minutes.
- 6
Remove from heat and stir in pesto, grated Parmigiano cheese and mozzarella.
- 7
Serve immediately with extra Parmigiano cheese at the table.