Barley Risotto With Cauliflower & Red Wine
Submitted by everybody
Pearl barley gets the risotto treatment with tender cauliflower florets and a splash of red wine in this hearty grain bowl that delivers creamy comfort without the constant stirring of Arborio rice.
YIELD
6 servingsPREP
12 minCOOK
60 minREADY
80 minBarley risotto breaks all the fussy rules of traditional risotto but keeps that creamy, satisfying texture you crave on a cold night.
The pearl barley soaks up stock slowly, releasing its natural starches to create a silky sauce that clings to each chewy grain.
Red wine adds depth while roasted cauliflower brings a subtle sweetness that plays beautifully against the sharp Parmesan finish.
Chef Tips
- Keep your stock at a steady simmer in a separate pot so you’re not shocking the barley with cold liquid
- Cauliflower should be bite-sized or it’ll overpower the grain in each forkful
- The final ladleful of stock added off-heat creates that signature loose, all’onda texture Italians demand from their risotto
Ingredients
Directions
Bring the stock to a simmer in a medium saucepan.
Heat the oil over medium heat in a large saucepan or nonstick skillet.
Stir in the onion.
Cook, stirring, until the onion begins to soften, 3 to 4 minutes.
Stir in the garlic, cauliflower and barley.
Cook, stirring, for 2 to 3 minutes, until the grains of barley are separate and starting to crackle.
Stir in the red wine and cook, stirring, until there is no more wine visible in the pan.
Add enough of the simmering stock to just cover the barley.
The stock should bubble slowly.
Cook, stirring often, until it is just about absorbed.
Add more stock and continue to cook in this pace.
Adding more stock when the barley is almost dry, until the barley is tender but still chewy.
It takes about 50 to 60 minutes.
Taste and add salt if necessary.
Add another ladleful of stock to the barley at the end.
Stir in the parsley and Parmesan, and remove from the heat.
Season with salt and pepper if desired.
Serve hot.
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