Toasted Barley Risotto with Spinach and Herb Purée

Name: Toasted Barley Risotto with Spinach and Herb Purée
Total time: 1 h 27 min
Yield: 6 servings
Ingredients: 1 cup pearled, hulled, or hull-less barley; 8 cups low-sodium vegetable broth; 3 tablespoons unsalted butter, divided; 1 medium medium onion, finely chopped; 1 to taste Kosher salt, freshly ground pepper; 1 to taste freshly ground pepper; 2 teaspoons chopped fresh thyme; 1 leaf bay leaf; ½ bunch bunch spinach, thick stems removed (about 2 cups); ½ bunch bunch flat-leaf parsley, thick stems removed (about 1 cup); 2 tablespoons olive oil; 1 clove garlic clove, finely grated; 1 teaspoon finely grated Meyer lemon or regular lemon zest; 1 tablespoon Meyer lemon or regular lemon juice; 1 cup finely grated Parmesan; ⅓ cup chopped tender herbs (such as tarragon and/or chives)

A hearty and nutritious twist on traditional risotto using toasted barley, enriched with a vibrant spinach and herb purée, Parmesan cheese, and brightened with Meyer lemon. This creamy, vegetarian dish combines the nutty flavor of barley with fresh herbs and vegetables.

6 servings

1 hr 27 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 cup pearled, hulled, or hull-less barley
•8 cups low-sodium vegetable broth
•3 tablespoons unsalted butter, divided
•1 medium medium onion, finely chopped
•1 to taste Kosher salt, freshly ground pepper
•1 to taste freshly ground pepper
•2 teaspoons chopped fresh thyme
•1 leaf bay leaf
•½ bunch bunch spinach, thick stems removed (about 2 cups)
•½ bunch bunch flat-leaf parsley, thick stems removed (about 1 cup)
•2 tablespoons olive oil
•1 clove garlic clove, finely grated
•1 teaspoon finely grated Meyer lemon or regular lemon zest
•1 tablespoon Meyer lemon or regular lemon juice
•1 cup finely grated Parmesan
•⅓ cup chopped tender herbs (such as tarragon and/or chives)

Cooking Instructions

1.
Preheat oven to 350°F. Toast barley on a rimmed baking sheet until light golden brown and fragrant, 8-10 minutes. Set aside.
10 min
2.
Bring broth to a boil in large saucepan; reduce heat to low and keep broth warm.
5 min
3.
Heat 1 tablespoon butter in a large skillet over medium heat. Add onion, season with salt and pepper, and cook, stirring often, until softened and translucent, about 5 minutes.
5 min
4.
Add barley, thyme, bay leaf, and 2 cups warm broth to skillet and bring to a boil. Reduce heat and simmer, stirring often, until broth is almost absorbed, about 5 minutes. Add remaining broth by 1/2-cupfuls, allowing it to be absorbed before adding more and stirring often, until barley is tender and mixture is creamy, 40-50 minutes (you may not use all the broth). Remove bay leaf.
50 min
5.
Meanwhile, cook spinach and parsley in a large pot of boiling salted water until leaves are bright green and just wilted, about 5 seconds. Drain; transfer to a bowl of ice water and let cool. Drain and squeeze well to remove excess water.
5 min
6.
Coarsely chop spinach and parsley, then purée with oil and a splash of water in a blender, adding more water as needed, until smooth. Set spinach purée aside.
5 min
7.
Mix garlic, lemon zest, and lemon juice into barley mixture, then mix in Parmesan 1/4-cupful at a time, stirring until melted and well combined before adding more. Mix in remaining 2 tablespoons butter.
5 min
8.
Remove barley risotto from heat and mix in spinach purée and herbs; season with salt and pepper.
2 min

Toasted Barley Risotto with Spinach and Herb Purée

6 servings

1 hr 27 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 cup pearled, hulled, or hull-less barley

•8 cups low-sodium vegetable broth

•3 tablespoons unsalted butter, divided

•1 medium medium onion, finely chopped

•1 to taste Kosher salt, freshly ground pepper

•1 to taste freshly ground pepper

•2 teaspoons chopped fresh thyme

•1 leaf bay leaf

•½ bunch bunch spinach, thick stems removed (about 2 cups)

•½ bunch bunch flat-leaf parsley, thick stems removed (about 1 cup)

•2 tablespoons olive oil

•1 clove garlic clove, finely grated

•1 teaspoon finely grated Meyer lemon or regular lemon zest

•1 tablespoon Meyer lemon or regular lemon juice

•1 cup finely grated Parmesan

•⅓ cup chopped tender herbs (such as tarragon and/or chives)

Cooking Instructions

Preheat oven to 350°F. Toast barley on a rimmed baking sheet until light golden brown and fragrant, 8-10 minutes. Set aside.

10 min

Bring broth to a boil in large saucepan; reduce heat to low and keep broth warm.

5 min

Heat 1 tablespoon butter in a large skillet over medium heat. Add onion, season with salt and pepper, and cook, stirring often, until softened and translucent, about 5 minutes.

5 min

Add barley, thyme, bay leaf, and 2 cups warm broth to skillet and bring to a boil. Reduce heat and simmer, stirring often, until broth is almost absorbed, about 5 minutes. Add remaining broth by 1/2-cupfuls, allowing it to be absorbed before adding more and stirring often, until barley is tender and mixture is creamy, 40-50 minutes (you may not use all the broth). Remove bay leaf.

50 min

Meanwhile, cook spinach and parsley in a large pot of boiling salted water until leaves are bright green and just wilted, about 5 seconds. Drain; transfer to a bowl of ice water and let cool. Drain and squeeze well to remove excess water.

5 min

Coarsely chop spinach and parsley, then purée with oil and a splash of water in a blender, adding more water as needed, until smooth. Set spinach purée aside.

5 min

Mix garlic, lemon zest, and lemon juice into barley mixture, then mix in Parmesan 1/4-cupful at a time, stirring until melted and well combined before adding more. Mix in remaining 2 tablespoons butter.

5 min

Remove barley risotto from heat and mix in spinach purée and herbs; season with salt and pepper.

2 min