Barley Risotto


“Barley makes an excellent alternative to rice in risottos.”

Cooking Time – Less than 30 minutes 

Royal Prestige® products used in this recipe

2-quart Skillet


½ cup – barley, soaked for 20 minutes
2 tsp – garlic, minced
2 tbsp – tomato puree
1 tsp – onion, minced
2 cups – vegetable stock/water
20 gms – cheese
to taste – mixed herbs
to taste – pepper powder
to taste – salt


  • Heat the skillet, sauté onion and garlic for a minute.
  • Pour the tomato puree, soaked barley, vegetable stock along with the mixed herbs and seasonings.
  • Cover the skillet with the lid and cook till it whistles with the Redi-Temp® valve open.
  • After it whistles close the Redi-Temp® valve and simmer for 2-3 minutes.
  • Open the lid and stir in cheese. Serve hot.

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