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Barley Risotto with Garlic Spinach and Mascarpone


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  • 2 Tbsp. EVOO
  • 1 shallot, finely chopped
  • 3 cloves garlic, finely chopped
  • pinch of crushed red pepper
  • 1 1/4 cups pearl barley
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken broth
  • salt
  • pepper
  • 5 oz. spinach
  • 1/2 cup mascarpone cheese
  • 1/2 cup freshly grated parmigiano-reggiano cheese + shavings for sprinkling
  • 1 teas. grated lemon peel



Step 1

In a large skillet, heat the EVOO over medium-high heat. Add shallot, garlic and crushed red pepper; cook until the shallot is softened, 2-3 minutes. Add the barley and cook, stirring, for 1 minute. Add the wine and cook until most of the liquid is absorbed, about 2 minutes. Add the chicken broth, 1 1/2 cups water and 1/2 teaspoon salt and pepper. Bring to boil. Lower the heat and simmer, covered, until the grains are tender but chewy, about 30 minutes.

Stir in spinach, cheeses and lemon peel. Season with salt and pepper. Serve immediately. Sprinkle with cheese shavings.

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