Hello There Friends! This Barley Risotto (or “Barlotto”) is a unique twist on the classic Italian risotto, using pearl barley instead of traditional Arborio rice. It’s a quicker, wholesome version, perfect for those who crave the comforting creaminess of risotto without the need to stir continuously. Packed with mushrooms, spinach, and a hint of sun-dried tomatoes, this vegetarian dish is creamy, savory, and filled with rich flavors. Let me know what you think in the comments below!

RECIPE LINK: https://chefjeanpierre.com/vegetables/barley-risotto/
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VIDEOS LINKS:
Seafood Risotto: https://youtu.be/zksM9YhApjw
Mushroom Risotto: https://youtu.be/xW0TcO6XJkk
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23 Comments

  1. Reminds me of My Cousin Vinny; you cooked your risotto in 20 minutes when the whole risotto eating world takes 45 minutes.

  2. Almost better? My brother in Christ, barley risotto is not only much easier, but it is way tastier! The cheese, the mushroom, the texture – everything works together in just that extra little way with barley, and it is a breeze to make. I don't remember when you first made it on your channel, but I'm glad you did!

  3. Thank you chef, I love this channel. Is it possible for you to incorporate air-fryer and slower cooker recipe on future dishes? Europe is struggling with electricity and gas bills.

  4. Un risotto à l'orge ! Très bonne idée ! Je vais essayer ce weekend. Merci pour cette bonne idée, et pour votre bonne humeur !

  5. Ohh I remember a rice with raisins. It was so smooth, creamy and sweet. I loved that as kid.

  6. Thank you for making orzotto. Orzo is the Italian word for barley, but chef knows that. Yet another great recipe from a great chef and a great teacher.

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