Balsamic Barley Orzotto

Made  times

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


35 m servings 270 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 270 kcal
  • 14%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.



From around the web