Arborio rice is the go-to choice for risotto as it has a high gluten content and makes for a creamy, hearty rice dish. Barley Risotto with Peas.

We are using uncooked pearl barley grain, which has been well rinsed under cold water. 3/4 cup pearl or other quick cooking barley 3 cups chicken or vegetable stock 2-3 cups water 1 clove garlic, minced 1 medium sweet onion, diced 1 Tbsp butter 2 Tbsp fresh rosemary, minced very fine salt & pepper 1 cup frozen spring peas (or fresh if they are in season!)

But for creamy risotto purists, you can simply substitute the barley for arborio rice Sautgently to soften for about 5 minutes then add a cup or more of hot stock.

But, you know what I mean. I switched things up a bit and used barley instead of Arborio rice to make this risotto, and tossed in mushrooms and peas for extra flavor. This wonderful, nutty and healthy grain is perfect for this type of cooking. 1/2 cup Parmesan cheese, grated 1-2 tbsp butter In a large saucepan heat the olive oil and butter then add the leek, pearl barley and arborio rice. Traditional vegetarian risotto with a delicious twist - pearl barley replaces the rice. I suppose calling it a risotto is a bit of a misnomer as there is no rice present in this recipe. But when you’re ready to introduce more whole-grains into your diet, there are a wide range of options that work perfectly in risotto recipes, and are just as rich and creamy! You can, of course, replace barley with regular Arborio rice, in which case you will need to reduce the cooking time to only 4-5 minutes, instead of 15 minutes. Barley Risotto with Mushrooms and Peas is a dish you’ll love to sink your teeth into.

You'll also notice for today's recipe I'm not using any arborio or carnaroli rice. This vegetarian dish is hearty and delightful! TIPS FOR COOKING INSTANT POT BARLEY RISOTTO. I've upped the personal ante and used some pearl barley to make a pearl barley risotto.