Balsamic Barley Orzotto Recipe -
  • READY IN 35 mins

Balsamic Barley Orzotto

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. 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.
  2. 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.
  3. Mix milk, Parmesan cheese, and basil into barley.
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  • Calories
  • 270 kcal
  • 14%
  • Carbohydrates
  • 43.4 g
  • 14%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 8.2 g
  • 33%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 76 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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