Pearl Barley or Farro Risotto

Versión en español

Potatoes with Pearl Barley is one of the very traditional dishes on the countryside in Chile. I love introducing American friends to this grain and thinking of new ways to serve it. I decided to make this Pearl Barley or Farro Risotto with a risotto technique but using pearl barley and spring vegetables. Delicious and also highly recommended with Fall/Winter vegetables such as pumpkin, mushrooms, Brussel sprouts, broccoli.

(Recipe reviewed and new photos added, February 2017 – originally posted May 2013)

As you can see, I’ve been trying this recipe with other combination of vegetables. Last week we had a Chilean friend for dinner which we had not seen in 7 years, and therefore he almost had not seen me in my blogger/cook version. I could feel the pressure… I made this pearl barley, artichoke, and corn stew and it was a big success. I served it with sauteed pork chops. For dessert, we had homemade Meyer lemon chess pie.

My husband made passion fruit Pisco sour. We had a great time remembering old times.

Pearl Barley or Farro Risotto

for 6 people
ingredients:

• 1 onion, finely chopped
• 2 cups of pearl barley or farro
• 1 cup white wine or beer
• 1-liter vegetable broth
• 1 bunch asparagus, cut the hard ends and chop the rest 1 inch long
• 1 small zucchini, cut into slices
• 1 cup frozen peas
• 1 cup shredded Swiss cheese
• 2 tablespoons butter
• oil, salt, pepper, cayenne pepper

Preparation:

1. In a large pot with a thick bottom, heat 1 tablespoon butter with 1 tablespoon of vegetable oil over medium-high heat. Add the onion and cook for 5-8 minutes, stirring occasionally.
2. Add the barley and cook for 3 minutes, stirring.
3. Add wine or beer and cook, stirring until it evaporates completely. Lower the heat to medium.
4. Add the broth and set the alarm for 25 minutes. Continue cooking and stir occasionally.
5. After 25 minutes, taste it, should be almost done “al dente,” add the chopped asparagus and zucchini and peas. Add cheese, butter, and 1/2 cup of broth,  cook for 5 minutes, let it sit for 3 minutes. Taste and adjust seasoning. Serve.