Spinach risotto

Green Risotto

Mar 8 2017


30 mn

Serves 5

Who said that risotto should be done only with rice? Here I made a spinach barley risotto that is right on point for spring!!!


  • 1 cup of barley
  • 6-8 cups chicken broth
  • 1 pack of baby spinach (it may look like a lot but it will shrink considerably)
  • 1/2 bunch of Italian parsley, stems removed
  • 2 tbsp of olive oil
  • 1 lemon, zested and juiced
  • 1 shallot minced
  • 1 cup of grated parmesan cheese
  • 1/2 cup of micro greens
  • Salt and pepper to taste


Cook you barley according to package instructions, I cook mine with chicken stock, it adds extra flavors. If you want to keep it vegetarian, you can use veggie stock.

Meanwhile,  in a large pot, cook the shallot with olive oil, add spinach, parsley and add 1 cup of stock and cover for 5-7 minutes until wilted. Drain and squeeze well to remove excess water.
Purée the veggies with 1 tbsp of olive oil and a splash of stock in a blender, adding more stock as needed, until smooth.
Mix lemon zest, and lemon juice into barley mixture, then mix in Parmesan ¼-cup at a time, stirring until melted and well combined before adding more.
Add in spinach purée; top with micro greens and season with salt and pepper.

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