If you’re on the hunt for a hearty, comforting dish that feels indulgent but is packed with wholesome ingredients, I can’t wait to share this Roasted Vegetable Barley Risotto Recipe with you. It’s one of those meals that warms you up from the inside out and is perfect for late summer or early fall when veggies are at their tastiest. I’ve made this dish countless times, and every time it comes out rich, creamy, and loaded with flavor — a true crowd-pleaser that’s surprisingly easy to pull off!
Why You’ll Love This Recipe
- Rich, Comforting Flavors: The roasted veggies caramelize beautifully and blend perfectly with the creamy barley texture.
- Wholesome and Filling: Pearled barley is nutty and chewy, giving this risotto a satisfying bite and loads of fiber.
- Easy to Customize: You can swap veggies, tweak seasonings, or make it vegan — whatever suits your kitchen mood.
- Make-Ahead Friendly: This risotto freezes well, so it’s great for batch cooking and quick weeknight dinners.
Ingredients You’ll Need
These ingredients come together in harmony to showcase fresh summer veggies with the earthy goodness of barley. I always recommend picking the freshest vegetables you can find — it makes a world of difference in the final flavor.
- Extra virgin olive oil: Use a good quality one for roasting and sautéing; it adds a lovely depth to the dish.
- Zucchini: Fresh and firm zucchini works best—avoid ones that feel soft or mushy.
- Yellow squash: Like zucchini, make sure it’s bright and crisp to get that nice roasting caramelization.
- Red bell pepper: Sweet and colorful, it’s key for roasting and adding vibrant flavor.
- Cherry tomatoes: Roasting them whole brings out their natural sweetness and juiciness.
- Salt and freshly ground black pepper: Essential for seasoning and bringing out all the flavors.
- Onion: A classic base for risotto — finely chopped so it softens evenly.
- Garlic: Minced fresh garlic gives a punch of aroma and flavor.
- Pearled barley: Rinsing it before cooking ensures a clean, nutty taste and a great chewy texture.
- Dry white wine: Adds brightness and complexity; you can skip it if you prefer, but it’s a game changer.
- Vegetable or chicken broth: Use low-sodium if possible so you can control salt levels.
- Crushed tomatoes: They give the risotto a beautiful color and lovely tangy depth.
- Italian seasoning: A blend of herbs that perfectly complements the roasted vegetables.
- Parmesan cheese: Freshly grated for the best melt and creaminess.
- Fresh basil: Chopped just before adding for a bright herbal finish.
Variations
One of my favorite things about this Roasted Vegetable Barley Risotto Recipe is how flexible it is. I like switching things up depending on what’s in season or what’s in my fridge.
- Roasted Mushrooms and Kale: I swapped in mushrooms and kale one fall, and my family went nuts for the earthiness and extra greens.
- Vegan Version: Simply skip the Parmesan or use a plant-based alternative and swap chicken broth for vegetable broth for a delicious vegan meal.
- Spicy Kick: Add a pinch of red pepper flakes while sautéing the garlic for a subtle heat that wakes up the palate.
- Balsamic Drizzle: Finish with a little balsamic glaze for a sweet and tart contrast that surprises in the best way.
How to Make Roasted Vegetable Barley Risotto Recipe
Step 1: Roast the Vegetables
Preheat your oven to 425°F. Arrange the zucchini, yellow squash, bell pepper, and whole cherry tomatoes on a rimmed baking sheet. Drizzle with half of the olive oil and season generously with salt and freshly ground black pepper. Roast for about 20-25 minutes until the vegetables are tender and just starting to caramelize. You want that lovely golden brown color and concentrated flavor — this roasting step really elevates the dish. Once done, set them aside so they’re ready to fold in later.
Step 2: Build the Risotto Base
While the vegetables roast, warm the remaining olive oil in a large skillet over medium-high heat. Add the finely chopped onion and reduce the heat to medium-low. Patience here is key — cook the onion slowly for 5-7 minutes until it’s soft and translucent without browning. Then toss in the minced garlic and cook for just 5-10 seconds until fragrant, careful not to burn it, or the flavor will turn bitter.
Step 3: Toast and Deglaze the Barley
Add the rinsed pearled barley to the skillet and stir to coat it well with the oil and aromatics. Toast the barley lightly for about one minute — it’ll develop a wonderful nutty aroma that hints at the texture to come. Next, pour in the dry white wine and bring it to a boil, letting it simmer until the wine nearly evaporates. This step adds brightness and cuts through the richness, making your risotto wonderfully complex.
Step 4: Simmer with Broth and Tomatoes
Lower your heat to medium and add about 2 cups of vegetable broth along with the crushed tomatoes and Italian seasoning. Keep this mixture uncovered and stir occasionally as it simmers, letting the liquid absorb into the barley. This usually takes 5-7 minutes per addition. Add more broth — about 1 cup at a time — and repeat the process. Test the barley for doneness; the grains should be tender but still have a slight bite. Don’t rush this step because barley takes a little longer than rice to cook, but that chewy texture is worth the wait!
Step 5: Finish with Roasted Veggies and Cheese
Once the barley is perfectly cooked, gently fold in the roasted vegetables along with the grated Parmesan and chopped fresh basil. Season the whole dish with salt and freshly ground black pepper to your taste. I love how the cheese melts into the barley, creating that signature creamy risotto texture without needing to add any cream or butter. Serve it right away with extra Parmesan and basil on top if you like!
Pro Tips for Making Roasted Vegetable Barley Risotto Recipe
- Don’t Rush the Broth Absorption: It’s tempting to speed things up, but letting the barley soak up the broth gradually is how you get that creamy, al dente texture.
- Use a Wide Pan: This gives the barley more surface area to cook evenly, preventing clumps and scorching.
- Prep Veggies Uniformly: Cutting your vegetables into similar sizes ensures they roast evenly and meld beautifully in the final dish.
- Reserve Extra Parmesan: Sprinkle some on top just before serving for that fresh cheesy pop.
How to Serve Roasted Vegetable Barley Risotto Recipe
Garnishes
I always reach for freshly chopped basil and a generous sprinkle of Parmesan. Sometimes I add a drizzle of good-quality olive oil and a few cracks of fresh black pepper on top — it makes the dish feel extra special and vibrant.
Side Dishes
This risotto is quite filling on its own, but I’ve found it pairs beautifully with a crisp green salad dressed with lemon vinaigrette or even some garlicky sautéed greens on the side. If you want a heartier meal, roasted chicken or a simple pan-seared fish complements it perfectly.
Creative Ways to Present
For dinner parties, I like serving this risotto in individual shallow bowls and topping each with a basil leaf and a small wedge of lemon for a pop of color and brightness. One time, I even layered it in a clear glass casserole dish with thin slices of grilled veggies on top for a stunning presentation that got everyone’s attention!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge where it lasts up to 4 days. The barley absorbs the flavors even more overnight, but the risotto thickens as it cools. When you’re ready to eat it again, just add a splash of broth or water to loosen it up while reheating.
Freezing
I’ve had great luck freezing this recipe in portions. I let the risotto cool completely, then pack it in freezer-safe containers. It keeps well for up to 3 months. Just thaw overnight in the fridge and reheat gently for a comforting meal anytime.
Reheating
I reheat the risotto in a skillet over medium heat with a splash of broth or water, stirring occasionally to bring back that creamy texture. Microwaving works too; just stir halfway through and add liquid if it seems dry. Avoid overheating to keep textures lovely.
FAQs
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Can I make this Roasted Vegetable Barley Risotto Recipe without wine?
Absolutely! If you prefer to skip the wine, just replace it with an equal amount of broth. The risotto will still be delicious and flavorful without it.
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How long does it take to cook the pearled barley?
Pearled barley typically takes around 25-30 minutes to cook in this recipe while simmering with broth and tomatoes. You want it tender but still a bit chewy for the perfect risotto texture.
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Can I use other grains instead of barley?
You can try using farro or brown rice, but keep in mind that cooking times and liquid amounts will vary. Barley is ideal here because of its chewy texture and nutty flavor that pairs beautifully with roasted vegetables.
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Is this recipe suitable for vegans?
Yes! Simply omit the Parmesan cheese or substitute it with a vegan cheese alternative. Use vegetable broth to keep it fully plant-based.
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What’s the best way to prevent the barley from sticking?
Stir the risotto occasionally but not constantly and use enough broth to keep things moist. Cooking it in a wide pan also helps distribute heat evenly and prevents sticking.
Final Thoughts
I absolutely love how this Roasted Vegetable Barley Risotto Recipe turns out every time — it’s like getting a warm hug in a bowl. When I first tried using barley instead of rice for risotto, I was skeptical, but the chewy texture and nutty flavor won me over instantly. I hope you enjoy making and sharing this dish as much as I do. It’s perfect for cozy nights, leftovers, or impressing guests without breaking a sweat. Give it a try and let me know how it becomes a staple in your kitchen!
Print
Roasted Vegetable Barley Risotto Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Barley Vegetable Risotto is a hearty and comforting dish perfect for late summer into fall. Featuring tender pearled barley, caramelized roasted vegetables, and a rich tomato broth, it offers the creamy texture of traditional risotto with a wholesome twist. Enhanced with Parmesan cheese and fresh basil, it’s a flavorful, nutritious meal that’s also freezer-friendly for convenient future servings.
Ingredients
Vegetables
- 1 medium zucchini, quartered lengthwise and sliced into 1/2-inch slices
- 1 medium yellow squash, quartered lengthwise and sliced into 1/2-inch slices
- 1 large red bell pepper, seeded and membranes removed, cut into 1/2-inch square pieces
- 1 cup (heaping) cherry tomatoes, left whole
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1/4 cup chopped fresh basil, plus more for garnish
Liquids & Broth
- 1/3 cup dry white wine
- 3-4 cups vegetable broth (or chicken broth), as needed
- 1 can (15-ounce) crushed tomatoes
Other Ingredients
- 1/4 cup extra virgin olive oil, divided
- 1 1/2 cups pearled barley, rinsed
- 1 teaspoon Italian seasoning
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
Instructions
- Roast the Vegetables: Preheat the oven to 425°F (220°C). Place the zucchini, yellow squash, bell pepper, and cherry tomatoes on a rimmed baking sheet. Drizzle with half of the olive oil and season with salt and freshly ground black pepper. Roast for 20-25 minutes, or until the vegetables are softened and lightly browned. Remove from the oven and set aside.
- Sauté Onion and Garlic: While the vegetables roast, heat the remaining olive oil over medium-high heat in a large skillet or sauté pan. Add the finely chopped onion, reduce the heat to medium-low, and cook for 5-7 minutes until the onion softens. Add the minced garlic and cook for about 5-10 seconds until fragrant, being careful not to burn it.
- Toast the Barley: Add the rinsed pearled barley to the pan and stir continuously for approximately 1 minute to coat the barley in oil and lightly toast it.
- Deglaze with Wine: Pour in the dry white wine, bring to a boil, and cook until the wine is nearly evaporated, about 1-2 minutes. Then lower the heat to medium.
- Simmer with Broth and Tomatoes: Add about 2 cups of vegetable (or chicken) broth, the can of crushed tomatoes, and the Italian seasoning to the skillet. Simmer uncovered, stirring occasionally, until the liquid is almost absorbed, about 5-7 minutes.
- Continue Cooking Barley: Add another cup of broth and continue to simmer, stirring occasionally, for another 5-7 minutes. Check the barley’s texture; it should be tender but still slightly firm to the bite. If it needs more cooking, add more broth as necessary and continue simmering for an additional 5-7 minutes or until al dente.
- Finish with Roasted Vegetables and Cheese: Stir in the roasted vegetables, freshly grated Parmesan cheese, and chopped fresh basil. Season with salt and freshly ground black pepper to taste.
- Serve: Serve the risotto in bowls, garnished with extra Parmesan and more fresh basil for a bright, fresh finish.
Notes
- This dish is a comforting and hearty meal, perfect for transitioning from summer to fall.
- Using pearled barley provides a chewy texture and nutty flavor alternative to traditional Arborio rice in risotto.
- Feel free to substitute vegetable broth with chicken broth if preferred.
- The recipe is freezer-friendly; prepare a large batch and freeze leftovers for quick, convenient meals.
- For a vegetarian version, ensure the broth is vegetable-based and Parmesan cheese is suitable for vegetarian diets.
Nutrition
- Serving Size: 1 serving
- Calories: 342 kcal
- Sugar: 6 g
- Sodium: 619 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 6 mg
