Veggie Spinach Barley Risotto

Veggie Spinach Barley Risotto is a delicious healthy risotto alternative that is a must-try! The risotto base is barley that is cooked with veggies and spinach puree. I love to top it with parmesan cheese & fried onions to make it a perfect dish. You get so much goodness and fiber from this dish. And the best part is that it is so easy to make (yes stirring is a bit of a task but not that bad). This is a great way to use up the veggies you have at home. It is so flavorful and tasty! Use vegan cheese to make this dish vegan. A fancy dish that’s healthy that everyone will love!

Happy Cooking!

Servings: 3-4 servings

Prep Time: 10 mins

Cooking Time: 35 mins

Total Time: 45 mins

Ingredients: 

• 2 1/2 cups veg stock 

• 1 cup spinach purée- check notes on how I made it at home

• 1.5 tbsp olive oil

• 1/3 cup onion finely chopped

• 1/4 cup celery stalk finely chopped

• 1/2 cup red pepper finely chopped

• 1.5 tbsp garlic paste

• 3/4 cup pearl barley 

• 1 tbsp White wine optional

• 1 tsp salt as per taste

• 1/2 tsp pepper

• 1/2-1 tsp chili flakes

• 1/4 tsp nutmeg or ajwain powder

• 1/3 cup Corn 

• 2-3 tbsp chopped parsley  

• 1/2 tsp lemon juice

• 2-3 tbsp grated Parmesan to top

• 1-2 tbsp fried crispy onions to top

Directions: 

1. In a saucepan add the stock and spinach puree and heat until it comes to a low simmer. Let it stay on low.

2. In a separate saute pan, heat olive oil on medium heat. Add the chopped onions, celery and garlic paste and cook for 5-6 mins, until it starts to lightly brown.

3. Add chopped peppers and saute for 3-4 mins.

4. Add the pearl barley and cook for 5-7 minutes, stirring it till coated well. It should start browning as well.

5. Add the white wine with 1/2 cup of the spinach stock and cook till it evaporates, mixing well.

6. Add 1/2-3/4th cup of the stock at a time. Keep stirring until the liquid is almost completely absorbed, adding more stock in increments. Stir often to prevent the barley from sticking to the bottom of the pan & so that it cooks evenly.

7. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed & until the barley is tender, but still has a bite (a bit more than al-dente), about 20-25 minutes.

8. Towards the second last of addition of the spinach stock, add the salt, pepper, chili flakes, and nutmeg and mix well, stirring till absorbed.

9. With the last addition of the spinach stock add corn kernels, and parsley. Mix it together till combined and the barley is cooked through and forms a risotto consistency.

10. Add the lemon juice at the end and combine.

11. Serve warm with grated Parmesan cheese & fried onions.

Notes/Tips:

• Spinach Puree: I made spinach puree at home by blanching it and pureeing it. Add spinach leaves to boiling water for 30 seconds then add to ice water. strain and puree it.

• Use freshly cracked black pepper if possible.

• Be sure to keep stirring in intervals so that the barley does not stick & cooks evenly.

• The wine cooks off. You won’t taste it but it helps balance the flavors. You can skip it if you want. Replacements for the cooking white wine- use apple cider vinegar or white wine vinegar or half the amount of white wine.

• Keeping the stock on a low simmer helps the barley cook evenly and prevents slowing down the cooking process.

• Do not overcook the barley or it can become very mushy.

• You can use chicken stock if you like.

• Keep the heat on low-medium throughout the cooking process.

• Use pearl barley!

• Depending on the color of the stock, your risotto color may be lighter/darker.