Barley Risotto

4.50 from 2 votes

A unique recipe of Barley, tastes like risotto made of rice .
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Served AsDinner, Lunch
Servings 2


  • 1/2 Cup Barley
  • 11/2 Cups Water
  • 2 Tablespoons Olive Oil
  • 6 Cloves Garlic Finely Chopped
  • 1 Onion Finely chopped
  • 5 Tomatoes
  • 2 tablespoons Fresh Herbs
  • 2 tsp Red chilli Flakes
  • 1 Teaspoon Tobasco
  • To taste Salt
  • 1 Tablespoon Tomato Ketchup
  • 200 Grams Mushrooms


  • wash Barley and drain the water. In a Pan heat oil on high flame, when the water starts boiling add washed barley. Lower the flame and stir occasionally. Switch off the gas when water has evaporated, barley should be cooked by now.
  • Wash the Tomatoes and pierce them with a fork and microwave for 3-4 minutes. If the skin is still not pealing off microwave for another minute or two.
  • Remove the skin of the tomatoes and puree them along with herbs in a mixer grinder.
  • Wash & Clean the mushrooms and slice them
  • In a pan heat oil and add the garlic. Stir till golden brown and add onions.
  • When the onions become translucent and the edges of the onions become golden in colour add tomato puree and cook till it becomes thick and oil starts appearing on the edges of the pan.
  • Add chilly flakes , tomato sauce and tobasco and stir.
  • Add mushrooms and stir well for 3-4 minutes.
  • Add Cooked barley and salt. Stir gently. Serve Hot. Garnish with fresh herbs.


I have used only mushrooms , you can also add other vegetables . 

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4.50 from 2 votes

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Paluk Khanna
Paluk Khanna

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