Barley and Spinach Risotto

Get to taste the authentic Italian flavours with a healthy spin. Risotto made with a mix of barley, spinach and subtle spices.

Time: 45 minutes


  • 1.5 litre veg stock
  • 25 gms – olive oil
  • 25 gms – butter
  • 50 gms – chopped onion
  • 2 clove garlic, crushed
  • 3 cups barley
  • 2 Tbsp freshly chopped sage
  • 2 tsp finely grated lemon rind
  • 100 gms baby spinach


  • Place stock and 3 cups of cold water in a large saucepan over medium heat.
  • Cook for 10 minutes or until the mixture starts to simmer. Reduce heat to low to keep hot. Heat butter and half
  • the oil in a large, heavy-based saucepan over medium heat.
  • Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened.
  • dd barley. Stir to combine. Reduce heat to low. Add 1/2 cup stock mixture to barley mixture.
  • Cook, stirring, until stock has absorbed.
  • Repeat with remaining stock, 1/2 cup at a time, until all liquid is absorbed and barley is tender and creamy Stir
  • lemon rind into barley and add spinach, check for seasoning.
  • Cook for 1 to 2 minutes or until heated thoroughly.
  • Season with salt and pepper.
  • Serve risotto topped with lemon rind