Barley Risotto - Thermomix Recipes from Steph

Barley Risotto

by Kim Smith, Thermomix Consultant

Made with barley instead of arborio rice, this is no ordinary risotto!!


350g Pearl Barley (soaked overnight in cold water)

1 Leek, roughly chopped

1 tbsp vegetable concentrate or chicken stock

900g water

100g white wine

Sea salt and cracked black pepper to taste

50g Parmesan Cheese cubed

20g Olive Oil

Bunch of Asparagus cut into 2cm stalks

Olives pitted

100g Baby Spinach


Grate Parmesan for 15 secs, spd 9. Set aside.

Place leek in bowl and chop for 5 secs , spd 5.

Add oil and cook for 3 minutes at 100ºc on speed 2.

Add wine and barley. Saute for 3 minutes at 100ºc on Reverse, speed 1.5.

Add stock and water, cook for 25 minutes at 100ºc on Reverse, speed 1.5.

In last 5 minutes add asparagus and olives.

Place into Thermoserve, add baby spinach and parmesan.

Stir through and leave to absorb for 5 minutes before serving.

1 Comment »

  1. avatar Maria Says:

    Thanks Steph,
    was just about to email you for this luv, but of course i looked up your quality website and there it was xx love your work

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