Creamy Barley Risotto
Prep Time
10 min
Cook Time
55 min
6 —one cup servings


2 tbsp (30 ml) butter
1/2 cup (125 ml) ¼” chopped carrots
1/2 cup (125 ml) ¼" chopped celery
1/2 cup (125 ml) ¼" chopped onions
1/2 tsp (3 ml) dried thyme
2 tsp (10 ml) Kosher salt
1/2 tsp (3 ml) black pepper
1 1/2 cups (375 ml) Pearl barley
2 cups (500 ml) Milk (homo or 2%)
6 cups (1.5 L) Chicken stock
1/2 cup (125 ml) Grated pecorino or parmesan


  1. In a large pot, over medium heat, melt the butter.
  2. Add the vegetables and “sweat” till soft and translucent about 5 minutes. Do not brown.
  3. Add salt, pepper, dried thyme and barley. Stir and combine so that barley is coated evenly with butter.
  4. Add milk and chicken stock and stir.
  5. Bring to a boil, turn down to a simmer and cook for 40-50 minutes, stirring occasionally. If you like your risotto creamier cook around 40 minutes, drier cook longer.
  6. Once cooked, remove from heat, stir in cheese, serve, great as a side dish, or on its own with salad.