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Vegetable Barley Risotto

  • 2 Tbsp Parmesan Cheese *
  • 1/3 cup Sherry Cooking Wine
  • 3 cups Vegetable Broth
  • 1 cup Zucchini halved and sliced
  • 1 cup Whole Hull-Less Barley
  • 2 Garlic cloves, minced
  • 1/2 cup Onion chopped
  • 2 Tbsp Olive Oil


Heat the broth to almost a boil for adding to barley later. In a medium sized pot, sauté onion and garlic in olive oil, about 2 minutes. Add in the dry barley and sauté for 5 minutes stirring often, allowing the barley to brown a little. Add in heated broth, sherry and zucchini and bring to a boil. Turn down heat to a simmer, cover pot and cook for about 60 minutes, stirring occasionally. Remove lid and add in cheese. Cook an additional 10 minutes with no lid.

*Nutritional Yeast can be used as a non-dairy replacement for the parmesan.

Makes 8 servings

Vegetable Barley Risotto



Products Used in this Recipe

Heart Health Month
Whole Hull-Less Barley

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Krista March 26, 2014
Awesome! I didn't have any zucchini so I used some fresh mushrooms I had. Very delicious! Next time I may use less water/broth as I cooked it an additional 30 minutes without the cover on and it was still a little watery.

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