Dear friends, welcome back! Here I am with a new recipe after a little break due to some health issues. Finally, I feel quite fit and have resumed cooking! (Ahaha, it’s news, I must have been really sick if I lost the desire to cook! 😅). The first recipe I devoted myself to with renewed enthusiasm these days is this turmeric barley risotto. 😊
I had never had the pleasure of cooking a barley risotto before, I was somewhat held back by knowing that the cooking time is a bit long (around 40 minutes). But in fact, it’s more a matter of perception than of actually long times, 40 minutes when it comes to cooking isn’t that much, especially if the preparation is simple and not very demanding. While the barley risotto cooks, between one stir and another, you can easily cook something else, bake a cake, or empty the dishwasher while watching TV, or why not… you can hold in your free hand (and read! 😃) the latest legal thriller that has you so hooked (and any reference to real people is… etc., etc. 🤭😅).
This turmeric barley risotto scented with rosemary is very similar to the basic barley risotto recipe, with just the addition of turmeric, which gives the dish a beautiful yellow color, and rosemary, which I think pairs perfectly with turmeric.
Since it turned out well as a first attempt in the realm of barley risottos – yes, it’s always very satisfying to try new recipes and get the family jury’s approval! – I think in the coming days I will try some more complicated barley risottos… stay tuned, I will keep you informed!
After skipping a turn, with this recipe I participate in the Light and Tasty column that today is dedicated to grains. And barley is one of my favorite grains!
Below, I leave you a couple of my other recipes and a very useful article dedicated to cooking the different types of barley, read it!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: International
- Seasonality: All Seasons
Ingredients
- 5.6 oz pearl barley
- 4 cups vegetable broth
- 1 tsp ground turmeric (heaped, or 2 scant teaspoons)
- 1 sprig rosemary
- Half shallot
- 1 small glass white wine
- 2 tbsps grated Parmesan cheese
- 1 tbsp extra virgin olive oil
- pepper
Tools
- Saucepan
- Pot
- Grater
- Ladle
Steps
Prepare one liter of vegetable broth by adding a sprig of rosemary to the broth.
👉 The recipe for vegetable broth is very simple. Alternatively, to speed up the preparation, I recommend using dried vegetables (it’s useful to have a good stock at home!).
Wash the barley, changing the water a couple of times.
Chop the shallot and let it wither in a saucepan with a tablespoon of oil.
Drain the barley well and pour it into the saucepan.
Toast the barley, making sure to turn it with a spoon.
When the barley is well dried, pour in the white wine and let it evaporate.
At this point, start cooking the barley risotto using the same method as risottos, pouring one ladle of broth at a time and letting it evaporate completely before adding the next.
When the barley is about halfway through cooking, add the turmeric (I used two scant teaspoons, that’s the teaspoon in the picture x 2).
👉 The amount of turmeric is very much to personal taste. Initially, I used only one teaspoon, then on tasting, I decided to double it.
👉 Turmeric can also be added to the broth (which will turn red, although the final color of the barley risotto will be yellow). Adding it to the broth or the barley is irrelevant to the final result.
To intensify the rosemary scent, I also added another sprig (next time I’ll try sautéing it with the shallot).
Finish cooking (cooking time about 40 minutes), then cream the turmeric barley risotto with a drizzle of oil and two tablespoons of grated Parmesan cheese.
👉 As with risottos, orzotti usually use butter, both for toasting and for creaming, but I assure you that it turned out very well with extra virgin olive oil. 😊
Serve hot with a generous sprinkle of freshly ground pepper.
☝ Remember that to facilitate the absorption of turmeric and its properties (anti-inflammatory, antioxidant, antimicrobial, digestive…) it is good to pair turmeric with black pepper or a fat, such as oil or butter.
This turmeric barley risotto we really liked it, it even received the enthusiastic approval of my spouse, who usually isn’t a big fan of barley, so… experiment to be repeated soon! 😋
Salt-Free Tips
Using spices helps reduce (and then eventually eliminate) salt from our dishes. I invite you to check out my article “Herbs and Spices in Cooking” where the properties and uses of the most popular spices and herbs are summarized.
If you are interested in reducing or eliminating salt, always remember to:
▢ Gradually decrease salt, the palate must get used to the reduction gradually and not notice it.
▢ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▢ Use herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▢ Use seeds. Sesame, pine nuts, almonds, walnuts…
▢ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▢ Use my salt-free vegetable granules and gomasio.
▢ Prefer fresh foods.
▢ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
▢ Avoid bringing the salt shaker to the table!
▢ Occasionally allow yourself an exception to the rule. It’s good for the mood and helps you persevere.
If you don’t want to, or can’t, give up salt:
▢ You can still try my recipes by salting according to your habits.
Follow Me!
In the WhatsApp channel and on Instagram, on the Facebook page, on Pinterest, in my two groups: Catia’s Group, In the Kitchen and Beyond and Just What I Was Looking For! and if you want… subscribe to my Newsletter
In the WhatsApp channel and on Instagram, on the Facebook page, on Pinterest, in my two groups: Catia’s Group, In the Kitchen and Beyond and Just What I Was Looking For! and if you want… subscribe to my Newsletter
Other Light and Tasty Recipes of the Week:
Claudia: Couscous with Salmon and Arugula
Daniela: Mixed Grains with Green Beans, Flat Beans, Tomatoes, and Feta
Elena: Risotto with Goat Cheese and Dates
Milena: 5 Grains with Asparagus, Zucchini, and Roasted Peppers
