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Parsnip & Barley Risotto


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  • 3/4 cup pearl barley
  • 1 small onion, finely diced
  • 4 tablespoons butter
  • Sea salt
  • Freshly ground black pepper
  • 2 1/2 cups coarsely grated parsnip
  • 1 cup chicken or vegetable stock, warm
  • 1 cup warm milk
  • Leaves from 3 sprigs tarragon, roughly torn
  • Pinch of nutmeg or mace
  • Olive oil, for drizzling


Servings 2
Adapted from


Step 1

Set a medium pot of salted water over high heat. Once water comes to a boil, add barley and reduce heat to medium. Simmer until the grains are al dente, about 15 minutes. Drain barley and toss dry.

Meanwhile, place onion, 3 tablespoons butter and a pinch of salt in another medium pot. Set pot over medium heat and sauté onion until it softens but does not color, about 4 minutes. Add parsnip and sauté until softened, about 2 minutes. Pour in stock and simmer until parsnip is tender, about 7 minutes.

Stir in milk and cooked barley. Simmer, stirring constantly, until sauce thickens, about 6 minutes. When done, mixture should resemble a loose risotto. Turn off heat and stir in remaining tablespoon butter. Season with salt, pepper and nutmeg to taste.

Ladle risotto into 4 bowls, garnish with tarragon and drizzle with olive oil.

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