Barley risotto



Helloooo my lovely readers. I am posting after really really long and I’ve got reasons for doing so… You’ll know soon 🙂

Anyway, as most of you know I love whole grains… way more than Arborio rice! Hence, Barley risotto. Its creamy, silky and absolutely delicious. Barley is one of my favorite grains and I make soups and salads with barley very often. It has a chewy texture and nutty flavor. Barley is super rich in minerals and vitamins; the dietary fiber content makes it a great weight loss option.


Barley is said to prevent certain kinds of cancer, lower cholesterol and reduce blood sugar. I was sold on weight loss! And the best part, it tastes so good! Here’s one of my barley recipes and I’m gonna share many more with you in time 🙂


If your partner is one of those health freaks ( husband, hope you’re listening) you have dinner sorted for your valentine 🙂

I made mine with chicken and mushrooms, you can make yours with mushrooms, peppers, ham, bacon and the list goes on…


A glass of wine, a vanilla cinnamon candle in the background, some lovely tracks on those speakers, a pretty dress, good food and that familiar smile… Yeah I’m dreamy…


Barley risotto
: Healthy
Cook time:
Total time:
Serves: 2
  • Barley 1 cup
  • Minced onion 1
  • Minced garlic 1 tbsp
  • Chopped celery 2 tbsp.
  • Chopped bacon (optional)
  • Chicken breast 1
  • Chicken stock 4 cups
  • Butter 1 tbsp
  • Parmesan shavings
  • Salt
  • Pepper
  • Sliced chili or red pepper flakes
  • Olive oil
  • Parsley/ cilantro
  1. Heat oil in a pan. Saute chopped bacon and cubed chicken until bacon is crispy and the chicken, cooked. Set aside.
  2. In the same pan, saute onions, celery and garlic until golden brown. Toss in barley and toast for 2-3 minutes.
  3. Add chicken stock in parts and stir until the barley is almost cooked. This can take anywhere between 20-25 minutes. Season with salt and freshly cracked pepper.
  4. Tumble in the bacon and chicken and cook for a minute to marry all the flavors.
  5. Take the saucepan off the heat and toss in a tablespoon of butter. Cover and let the risotto rest for 30 seconds.
  6. Garnish with shaved Parmesan and parsley. Serve immediately.


Hope you guys try this. This recipe is keeper 🙂

Have a wonderful day!

So, what do you think ?