Spinach Barley Risotto

This recipe works in combination with: Mixed Nut Roast. This recipe features in these meal plans: Superfoods.

Spinach and parsley risotto made with pearl barley rather than traditional risotto rice.


  • 1 small onion (approx 110g), finely chopped
  • 100g of spinach leaves
  • 30g of Parmesan cheese, grated
  • 125g of pearl barley
  • 400ml vegetable stock, prepared according to the packet instructions
  • 1 tbsp butter
  • 2 tbsp fresh parsley
  • 1 tsp ground coriander
  • 60ml white wine
  • 1 tbsp olive oil
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 60 mins
  • Price per person: £1.07
  • Store cupboard: Cook's
  • Calories per serving: 207
  • 5-a-day per serving: 0.9
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Spinach  Barley Risotto photo

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  1. Heat the oil and 1/2 tbsp butter in a large saucepan and cook the onion for 3-4 minutes, or until soft. Add the barley and coriander and cook, stirring well, for 1-2 minutes to coat the barley in the oil and butter. Add the white wine and simmer until it is absorbed.
  2. Pour in the stock and simmer for 10 minutes, or until it is absorbed. Continue to simmer, adding 100ml of boiling water at a time, until the barley is cooked through. This will take 35-40 minutes. Season to taste with salt and pepper.
  3. Stir the spinach and parsley and into the barley until the spinach begins to wilt. Remove from the heat and stir in the Parmesan cheese and 1/2 tbsp butter. Serve immediately.

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