Whisk & Shout

Bake it up, Baby

Lemon Saffron Barley Risotto {Vegan Option}

by 62 Comments

I think unconventional risottos might be my favorite new thing.

Lemon Saffron Barley Risotto {Vegan Option} | Whisk and Shout

After I made my asparagus israeli couscous risotto, I knew that I had to tackle another grain, because rice is just so passé.


I’m completely joking, of course. I’m obsessed with rice. The real truth is that I need to stop consuming immense amounts of rice, so I’m forcing myself to branch out in terms of grains. There you go, I admitted it.

Lemon Saffron Barley Risotto {Vegan Option} | Whisk and Shout

Luckily for me, this experiment is delicious. I don’t think I’d ever had barley before I made this risotto, but now I’m obsessed with it. It’s kind of halfway between farro and rice, in that it’s nutty and chewier like farro, but a little more neutral in flavor like rice.

Lemon Saffron Barley Risotto {Vegan Option} | Whisk and Shout

This lemon saffron risotto is super light and packed with zesty flavor. Aside from the sprinkling of shaved parm on top, it’s completely vegan. I opted for olive oil in place of butter and lots of garlic, onion, saffron, and lemon zest for flavor. (Also a pinch of turmeric, because it plays well with the saffron, and it’s helps fool you into thinking that the yellow is from the lemon).

Lemon Saffron Barley Risotto {Vegan Option} | Whisk and Shout

When I think risotto, I typically think heavy, savory, buttery. But this risotto is lighter and more of a transition into spring flavors (see what I mean? Unconventional risottos- I’m making this a thing). Enjoy!

4.7 from 3 reviews
Save Print
Lemon Saffron Barley Risotto
Author: 
Recipe type: Lunch, Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
This lemon saffron risotto is super light and packed with spring flavor. Lemon zest, turmeric, and saffron combine to form a richly aromatic base for this vegan optional barley risotto!
Ingredients
  • ¾ cup dry barley
  • 3 tsp olive oil, divided
  • 2 cloves garlic, chopped
  • ¼ cup (about half of one) red onion, chopped
  • ¼ tsp (a pinch) saffron
  • ¼ tsp turmeric powder
  • ¼ cup dry white wine
  • 2 cups vegetable broth, divided
  • 2 tsp sea salt
  • 1 tsp lemon pepper
  • 3 tbsp lemon zest
  • ¼ cup shaved parmesan (optional)
Instructions
  1. In a deep medium sized saucepan, heat 2 tsp olive oil over medium heat
  2. Add the chopped garlic and onion and stir until fragrant, about 5 minutes
  3. Add the saffron and turmeric and cook for an additional 2 minutes
  4. Pour in barley and continue to stir until the barley is lightly toasted (about 2-3 minutes)
  5. Working slowly, add increments of the wine, stirring until all the liquid is absorbed
  6. Add ½ cup of the broth and continue stirring until all the liquid is absorbed, then add one more ½ cup.
  7. Add the other cup in ¼ increments and stir continuously
  8. When there is very little liquid remaining (but not quite dry), add lemon zest and stir.
  9. Season with salt and pepper to taste
  10. Let stand off heat and covered for two minutes, then stir and serve
  11. Optional: top with parmesan before serving

 

Share this post on...

Comments

  1. Monica says

    I was also pretty much obsessed with rice and had to start branching out (especially from white rice) in the last few years. I love risotto made with other kinds of grains – farro, barley are a couple of great ones. This lemon saffron one looks amazing…I just love risotto with saffron.

    Reply

  2. Krys | Hungry Rants says

    I’m kinda obsessed with barley too – I love the earthy taste of it. This risotto looks so delicious! I was just talking to a friend the other day about how tired we are of the usual risottos on offer at restaurants (mushroom, pumpkin – all with rice of course).

    Reply

  4. Marissa says

    What a great idea, Medha! I’ve never used barley for risotto, though I’ve used farro and brown rice. This is a must try recipe for me! And love the gorgeous color from the turmeric!

    Reply

  7. Cakespy says

    This looks amazing!!!! I have been really into risotto lately and I love this unconventional but beautiful and delicious looking take!

    Reply

  15. Julia says

    Yuuuuuuhs, I could eat risotto every single day – conventional or unconventional! I’m loving this vibrant barley risotto – I’ve been meaning to cook with saffron more frequently and this is a delicious way to do it. YUM!

    Reply

  21. Julia says

    I love the flavors in this!! I would never think to make a risotto like this but I have to give this a try. I bet saffron & lemon go great together too.

    Reply

  25. Mir says

    I have always loved barley. And with a risotto spin (and the parm is NOT optional for me!) this would be heaven. Such a great flavor!

    Reply

  30. Traci | Vanilla And Bean says

    You nailed the barley description, Medha! And thank you for this delicious reminder to eat more of it! It’s been way too long. The addition of saffron, another ingredient I don’t remember to use, is fabulous! I’ve not tried olive oil in risotto, but it sounds completely rich! Delicious and gorgeous work my dear!

    Reply

  31. Vickie says

    Your barley risotto is delicious! Please make a recipe for steel cut oat risotto 🦋
    Thank you for the lovely blog.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.