This recipe for Leek and Barley Risotto is adapted from a recipe I have in a book called “500 Casseroles”. The word “casserole” is often associated with meat or chicken recipes and are often quite liquidy. The consistency of this recipe is the same as a risotto, except it uses barley instead of rice.
We had this for our “Meatless Monday” dinner this week. It is very filling and tasty. You could use this risotto as a side dish to accompany roast meats or fish.
- 1 leek, white and pale green parts
- 1 medium onion, chopped
- 2 large carrots, peeled and chopped into small dice
- 2 tomatoes, chopped
- 1 1/4 cups uncooked barley
- 700ml vegetable stock
- 100g cheddar cheese, cubed
- 100g feta, crumbled
- Parsley to garnish
- Preheat oven to 175°C.
- Rinse leek well, then slice finely.
- Add leek and onion to an oven proof dish that will also go on the stove top. Heat leek and onion on stove with 1 Tbsp oil until soft.
- Add the carrots and tomatoes to dish.
- Rinse the barley and add to the dish with the vegetable stock.
- Stir so that the vegetables and barley are covered in stock.
- Cover dish with tight-fitting lid and bake for 50 min - 1 hour.
- Remove from oven and stir in cheeses. (Optional: Add broccoli florets now)
- Return to oven uncovered for 20-30 minutes or until almost all the stock has been absorbed.
- Sprinkle with chopped parsley.
- Serve in bowls with fresh sourdough bread.
Of course this recipe is quick to prepare and super easy (that’s why it’s on this blog!). It does take a while in the oven though, so please factor that in when you are planning your day. Once it’s in the oven you are free to enjoy your glass of wine on the verandah or phone that friend you haven’t spoken to in ages….or both!
You could use different vegetables in this leek and barley risotto. You could add broccoli florets (add in when you add the cheeses). You could also add olives or capsicum to give it more of a Mediterranean feel. I’d love to hear your variations of this recipe.
Make sure you leave the leek and barley risotto in the oven for long enough. The barley needs to have absorbed all the liquid so that it is the consistency of a rice risotto. This ensures that the barley is nice and soft. This risotto is so good for your body!
I served this risotto in shallow bowls (because it’s so hot out of the oven) with buttered sourdough bread on the side. You really do need the bread on the side I think.
Anyway, give this one a go and share your thoughts in the comments. I hope your family likes it.