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Barley Risotto


Prep time:                    10 minutes

Cooking time:                 60 minutes

Yields:                                      8 people



1 cup pearl barley, rinsed and drained
4 cups vegetable broth
3 cloves garlic, minced
1 cup edamame (sweet green soybeans), shelled and frozen
1 cup chopped broccoli
2 large carrots, diced
1 large tomato, diced
2 Tbsp. dried basil
1 Tbsp. dried thyme
¼ cup parmesan cheese, shredded
Salt and pepper to taste



Place barley in soup pot and add vegetable broth. Bring to a boil and reduce heat to low.
Simmer for 50 minutes. Stir in garlic and edamame and simmer for another 3-4 minutes.
Add broccoli, carrots, tomato, and herbs and stir until ingredients are combined. Simmer
for 10 minutes, stirring occasionally. Stir in parmesan cheese.
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