Monday, December 7, 2009

White Bean and Barley Risotto

I am going to try to start sharing a new recipe from each menu plan.

Last week, we made a family favorite, White Bean and Barley Risotto. We all love this recipe and so I need to double it if it is our main course. It is a pantry meal for us as I always have everything on hand.

White Bean and Barley Risotto
1 large onion chopped
2 1/2 c. broth of your choice
1/2 c. pearl barley
1 can or 2 cups white beans
parm cheese

1. Saute onion in olive oil until translucent, about 5 minutes
2. Stir in broth and barley, bring to a boil.
3. Lower heat, cover and simmer until barley is tender, about 40 minutes.
4. Stir in white beans and season with salt and pepper. Heat the beans through, about 5 minutes.
5. Add parm cheese to taste.

From our home to yours,



  1. Jennifer,

    Would "quick" barley work as well? And could I use a pinto or a bean bean instead?


  2. Yes, you could use quick barley. Your cooking time will be less, so watch it. You could use another bean, but white beans are very creamy, making it more like a risotto. If you use another bean it will be more like barley and beans, does that make sense? Hope that helps!

  3. Thanks for this recipe, Jen. It was great! Joshua and I loved it. I used the quick barley and great northern beans and it was very quick. I love your blog.