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Barley is a healthier substitute for Arbrorio rice because it’s a grain. So you get more fibre and less carbs!

Although risotto does require some time and attention it is a very versatile food because you can throw in whatever you have in your fridge. 

I usually make this recipe when I have a lot of left over vegetables in my fridge. I’ll make it for dinner and take the leftovers to work the next day and it still tastes delicious!


Chicken or vegetable broth

1 cup of pearl barley

What I throw in:




Garlic (adds more flavor)

Thyme (make sure to add a spice for better flavouring!)

If you don’t like some of these options you can replace them with almost anything: Butternut squash, peppers, eggplant, etc.

Start by throwing in the onion, then the garlic and other vegetables. Then add the barley. Start stirring in the broth adding about 2/3 of a cup at a time until it absorbs. Stop once it’s creamy. Done! (Overall cook time should be about 20-25 minutes)