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Sage-Barley Risotto

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Sage-Barley Risotto is a creamy, comforting dish made with pearl barley instead of traditional rice. Infused with fresh sage and simmered in savory broth, it offers a nutty texture and earthy flavor perfect for cool-weather meals or cozy weeknight dinners.

Ingredients

  • 1 cup pearl barley
  • 1 tbsp olive oil or butter
  • 1 small onion or shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh sage leaves, chopped (or 1 tsp dried sage)
  • 1/4 cup dry white wine (optional)
  • 4 cups vegetable broth or stock, warmed
  • Salt, to taste
  • Black pepper, to taste
  • 1 tsp lemon zest or 1 tbsp lemon juice (optional)
  • 1/4 cup grated Parmesan cheese (optional, for serving)

Instructions

  1. Warm the vegetable broth in a saucepan and keep it over low heat.
  2. In a large skillet or wide pot, heat olive oil or butter over medium heat. Add chopped onion and cook until soft, about 5 minutes.
  3. Stir in garlic and chopped sage. Cook for 1–2 minutes until fragrant.
  4. Add the pearl barley and toast for 2–3 minutes, stirring to coat in the aromatics.
  5. Pour in the white wine (if using) and stir until mostly absorbed.
  6. Begin adding the warm broth one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding more. Continue for 30–40 minutes until barley is tender but chewy and mixture is creamy.
  7. Remove from heat. Season with salt and pepper to taste. Stir in lemon zest or juice, if using.
  8. Top with grated Parmesan if desired and serve warm.

Notes

  • Use mushroom broth for deeper flavor.
  • Stir often for a creamy texture, but constant stirring is not required.
  • Omit Parmesan or use a vegan substitute for a dairy-free version.
  • Finish with mascarpone for extra creaminess if desired.
  • Try adding peas, greens, or roasted vegetables for more variety.

Nutrition

Find it online: https://thefamilycooking.com/sage-barley-risotto/