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Chilean Barley Risotto de Mote

Chilean Barley Risotto Mote

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A delicious main dish.

  • Total Time: 1 hour 15 minutes
  • Yield: 6


  • 1 onion, finely chopped
  • 2 cups of pearl barley or farro
  • 1 cup white wine or beer
  • 1liter vegetable broth
  • 1 bunch of 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


  1. Heat one tablespoon of butter with one tablespoon of vegetable oil over medium-high heat in a large pot with a thick bottom. 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. It should be almost done “al dente,” add the chopped asparagus, zucchini, and peas. Add cheese, butter, and 1/2 cup of broth,  cook for 5 minutes, and let it sit for 3 minutes. Taste and adjust seasoning. Serve.
    Barley Risotto de Mote
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Vegetables
  • Method: Stove
  • Cuisine: Chilean