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Pearled Barley Risotto with Mushrooms and Peas, with Side Salad
Recipe

Pearled Barley Risotto with Mushrooms and Peas, with Side Salad

Main • Switzerland

A lighter everyday take on risotto using pearled barley for a satisfying, nutty bite. Finished with a little Parmesan for flavour and served with a simple Swiss-style salad.

Why smarter

Pearled barley brings more fibre and a steady, satisfying texture, while a modest amount of Parmesan and canola oil keeps it creamy-tasting without heavy cream or butter. Lots of vegetables add volume and balance.

Chef tip

Warm the stock before you start and add it gradually—this helps the barley cook evenly and gives a more risotto-like finish without needing extra fat.

Soft line

Comforting, hearty and still light enough for a weekday.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Low-salt vegetable stock, hot (or water with stock cube) 1000.000 ml vegetable stock keep warm
2 Canola oil 2.000 tbsp canola oil divided
3 Onion, finely chopped 1.000 medium onion
4 Garlic, finely chopped 2.000 cloves garlic
5 Pearled barley 280.000 g pearled barley rinsed
6 Dry white wine (optional) 120.000 ml white wine or replace with extra stock
7 Brown mushrooms (Champignons), sliced 350.000 g mushrooms
8 Frozen peas 200.000 g peas
9 Parmesan, finely grated 40.000 g Parmesan
10 Lemon zest and juice 1.000 lemon lemon zest finely grated, juice to taste
11 Fresh parsley, chopped 10.000 g parsley about a small handful
12 Salt and black pepper salt and pepper season to taste
13 Mixed salad leaves 120.000 g mixed salad leaves
14 Cucumber, sliced 0.500 medium cucumber
15 Cherry tomatoes, halved 200.000 g cherry tomatoes
16 Balsamic vinegar 2.000 tbsp balsamic vinegar
17 Dijon mustard 1.000 tsp Dijon mustard
18 Canola oil (for dressing) 1.000 tbsp canola oil

Method

  1. Warm the stock in a saucepan or kettle and keep it hot.
  2. In a wide pot, heat 1 tbsp canola oil over medium heat. Cook onion with a pinch of salt for 4–5 minutes until soft, then stir in garlic for 30 seconds.
  3. Add rinsed pearled barley and stir for 1 minute to coat and lightly toast.
  4. Pour in the wine (if using) and simmer, stirring, until mostly absorbed.
  5. Add hot stock a ladle at a time, stirring regularly and letting each addition absorb before adding more. Cook 25–35 minutes until the barley is tender with a slight bite (you may not need all the stock).
  6. Meanwhile, heat the remaining 1 tbsp canola oil in a frying pan. Sauté mushrooms over medium-high heat for 6–8 minutes until browned; season with pepper and a little salt.
  7. When the barley is nearly done, stir in peas and cook 2–3 minutes. Fold in mushrooms, Parmesan, lemon zest, a squeeze of lemon juice and parsley. Adjust seasoning and loosen with a splash of stock if needed.
  8. Toss salad leaves, cucumber and tomatoes. Whisk balsamic, Dijon and 1 tbsp canola oil with a pinch of salt and pepper, then dress the salad.
  9. Serve the barley risotto hot with the fresh salad on the side and extra lemon juice at the table if you like.