Rather than a risotto rice, I use pearled barley for this orzotto. Prep time is almost nil if you have a food processor to deal with chopping the onion for you. I like serving this with asparagus and Quorn® 'chicken'. Parmesan balsamic sauces go well alongside this. You can substitute cream for the milk if you want it a bit heavier.


Recipe Summary

15 mins
20 mins
35 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a pot over medium-high heat. Saute onion in hot oil until translucent, about 5 minutes. Add barley to onion; cook and stir until barley is toasted, about 2 minutes.

  • Stir white wine into barley mixture until completely absorbed, 3 to 5 minutes. Add water, balsamic vinegar, and vegetable bouillon to barley; bring to a boil, reduce heat to low, cover the pot, and simmer until liquid is absorbed, about 10 minutes. Remove pot from heat.

  • Mix milk, Parmesan cheese, and basil into barley.

Nutrition Facts

270 calories; protein 7.2g 14% DV; carbohydrates 43.4g 14% DV; fat 6.5g 10% DV; cholesterol 4.6mg 2% DV; sodium 76.3mg 3% DV. Full Nutrition

Reviews (1)

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1 Ratings
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Rating: 4 stars
Not a pretty dish to look at but it sure tasted good! When I make this again I'll use more parm and also fresh basil. Good recipe! Read More