Barley Risotto with peas, carrots & fresh herbs

Lunch / Dinner

Barley Risotto with peas, carrots & fresh herbs

The diet of the sun-kissed Mediterranean is one of the world’s most healthful. Let this simple and satisfying Barley Risotto, influenced by Italian cuisine, inspire you to dip your toe into the Mediterranean Diet.


6 servings (6 cups)

Total Time

Print Recipe

Share Recipe





Test Kitchen Tip

Warm the broth on the stove top while crisping the prosciutto, then keep the broth simmering while adding it to and cooking the risotto.


Cook prosciutto in 1 Tbsp. oil in a sauté pan over medium heat until crisp, 35 minutes; transfer to a paper-towel-lined plate.

Heat remaining 2 Tbsp. oil with drippings in same pan. Add shallots and garlic; cook until translucent, 35 minutes.

Stir in barley until coated in oil, 23 minutes.

Deglaze pan with wine and stir until absorbed. Add 1 cup broth; stir until absorbed. Continue adding broth in 1-cup increments; cooking until it's absorbed, stirring often, before adding the next cup and until barley is al dente, 5060 minutes.

Stir in ½ cup broth, peas and carrots, basil, mint, and ¼ cup Parmesan; season with salt and pepper. Top servings with pine nuts, prosciutto, and Parmesan.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 348

% Daily Value*

Total Fat 10g 15%

Saturated Fat 2g 10%

Cholesterol 9mg 3%

Sodium 512mg 21%

Carbs 51g 17%

Protein 11g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!