Light Barley Risotto
By America's Test KitchenPublished on June 26, 2009
Yield
Serves 6
Ingredients
4 cups low-sodium chicken broth 4 cups water 1 medium onion, chopped fine1 medium carrot, peeled and chopped fine1 teaspoon olive oil Salt 1 ½ cups pearl barley, rinsed1 cup dry white wine 1 teaspoon minced fresh thyme leaves 2 ounces grated Parmesan cheese (about 1 cup)1 tablespoon unsalted butter Ground black pepper
Before You Begin
Pearl barley is crucial for this risotto and is widely available in supermarkets. We find that this dish is best when garnished with minced fresh parsley and lemon wedges. You may not need to use all of the broth when finishing this risotto (we prefer to err on the side of having a little extra).
Instructions
- Bring the broth and water to a simmer in a medium saucepan; reduce the heat to the lowest possible setting and cover to keep warm.
- Meanwhile, combine the onion, carrot, oil, and ½ teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring occasionally, until the vegetables are softened, 8 to 10 minutes. Increase the heat to medium, add the barley, and cook, stirring frequently, until lightly browned and aromatic, about 4 minutes. Stir in the wine and continue to cook, stirring frequently, until the wine has been completely absorbed by the barley, about 2 minutes.
- Stir in the thyme and 3 cups of the warm broth and simmer, stirring occasionally, until the liquid is absorbed and the bottom of the pan is dry, 10 to 12 minutes. Stir in 2 more cups of the warm broth and continue to simmer, stirring occasionally, until the liquid is absorbed and the bottom of the pan is dry, 10 to 12 minutes longer.
- Continue to cook the risotto, stirring frequently and adding ½ cup of the remaining broth at a time as needed to keep the pan bottom from becoming dry (about every 4 minutes), until the grains of barley are cooked through but still somewhat firm in the center, about 20 minutes. Off the heat, stir in the Parmesan and butter, and season with salt and pepper to taste. Serve immediately in warmed shallow bowls.
Yield
Serves 6Ingredients
4 cups low-sodium chicken broth
4 cups water
1 medium onion, chopped fine
1 medium carrot, peeled and chopped fine
1 teaspoon olive oil
Salt
1 ½ cups pearl barley, rinsed
1 cup dry white wine
1 teaspoon minced fresh thyme leaves
2 ounces grated Parmesan cheese (about 1 cup)
1 tablespoon unsalted butter
Ground black pepper
Test Kitchen Techniques
Ingredients
4 cups low-sodium chicken broth
4 cups water
1 medium onion, chopped fine
1 medium carrot, peeled and chopped fine
1 teaspoon olive oil
Salt
1 ½ cups pearl barley, rinsed
1 cup dry white wine
1 teaspoon minced fresh thyme leaves
2 ounces grated Parmesan cheese (about 1 cup)
1 tablespoon unsalted butter
Ground black pepper
Test Kitchen Techniques
Ingredients
4 cups low-sodium chicken broth
4 cups water
1 medium onion, chopped fine
1 medium carrot, peeled and chopped fine
1 teaspoon olive oil
Salt
1 ½ cups pearl barley, rinsed
1 cup dry white wine
1 teaspoon minced fresh thyme leaves
2 ounces grated Parmesan cheese (about 1 cup)
1 tablespoon unsalted butter
Ground black pepper
Test Kitchen Techniques
Why This Recipe Works
For our light barley risotto recipe, we prepared barley using the risotto cooking method, adding cooking liquid gradually while stirring the barley frequently, and stirring in Parmesan and butter off the heat at the end. For our barley risotto recipe, look for pearl barley, which is the crucial ingredient and widely available in supermarkets.
Before You Begin
Pearl barley is crucial for this risotto and is widely available in supermarkets. We find that this dish is best when garnished with minced fresh parsley and lemon wedges. You may not need to use all of the broth when finishing this risotto (we prefer to err on the side of having a little extra).
Instructions
- Bring the broth and water to a simmer in a medium saucepan; reduce the heat to the lowest possible setting and cover to keep warm.
- Meanwhile, combine the onion, carrot, oil, and ½ teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring occasionally, until the vegetables are softened, 8 to 10 minutes. Increase the heat to medium, add the barley, and cook, stirring frequently, until lightly browned and aromatic, about 4 minutes. Stir in the wine and continue to cook, stirring frequently, until the wine has been completely absorbed by the barley, about 2 minutes.
- Stir in the thyme and 3 cups of the warm broth and simmer, stirring occasionally, until the liquid is absorbed and the bottom of the pan is dry, 10 to 12 minutes. Stir in 2 more cups of the warm broth and continue to simmer, stirring occasionally, until the liquid is absorbed and the bottom of the pan is dry, 10 to 12 minutes longer.
- Continue to cook the risotto, stirring frequently and adding ½ cup of the remaining broth at a time as needed to keep the pan bottom from becoming dry (about every 4 minutes), until the grains of barley are cooked through but still somewhat firm in the center, about 20 minutes. Off the heat, stir in the Parmesan and butter, and season with salt and pepper to taste. Serve immediately in warmed shallow bowls.
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