This barley risotto is delicious and charming, especially on those rainy days. I always recommend eating foods based on your location and current weather (read this post to find out what I mean) and this warming and nourishing dish is great for cold, rainy days.
The classic risotto calls for Arborio rice but swapping it out for barley is a great way to make it more nutritious. Barley is very high in fiber, vitamins and minerals, antioxidants and is a great source of copper. Barley is one of the oldest consumed grains in the world and is gaining it’s popularity back due to the many health benefits. Choosing foods that are more nutritious is a great way to ensure you get all the nutrients and vitamins your body needs through food itself rather than taking supplements.
What do you think of this recipe? Make it this weekend and let me know in the comments below! If you make this recipe, share your picture on Instagram and tag me in with #smarthealthystart so I can see your picture! Be smart and live healthy!
- 4 cups vegetable broth
- 1 small onion, chopped
- 4 cloves garlic
- 3 cups mushrooms, sliced
- 1 cup fresh spinach
- 1 cup pearl barley
- 2 tbsp parley, chopped
- 2 tbsp coconut oil
- ½ tsp sweet paprika powder
- ½ tsp Italian seasoning
- ½ tsp Himalayan sea salt
- ⅛ tsp fresh pepper
- Bring vegetable broth to boil in a saucepan.
- In a large pan with high edges, heat the coconut oil and saute onions and garlic over medium high heat until softened.
- Add mushrooms, sweet paprika, Italian seasoning, salt and pepper and cook until tender, about 7 minutes.
- Add barley to the pan and cook for another 3 minutes, stirring consistently.
- Add 1 cup of vegetable broth to the pan and cook on medium heat until nearly absorbed, stirring occasionally.
- Continue adding vegetable broth to the risotto, ½ cup of broth at a time and stir frequently until barley is no longer tender, about 40 minutes.
- Turn off the heat and carefully stir in fresh spinach.
- Serve hot, enjoy!