Creamy Barley Risotto

When I was in Las Vegas a month ago, I had the priviledge and delight to eat in Gordon Ramsey’s Pub.  When I was there I got short ribs with barley risotto and roasted root veggies.  It was amazing, I still dream of it.  And I vowed that I was going to recreate this risotto, and I have.  It was my first time ever making risotto so there are still some tweaks I would have made, but honestly, it is delicious!  One great thing is this recipe can be made healthy or a little unhealthy, up to you!


  • 1 Cup Pearl Barley
  • 1/2 cup wine (although I used 3/4 by mistake)
  • 5 gloves garlic
  • 1/2 white onion chopped
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 4 cups chicken stock (or vegetable)
  • 1 tablespoon cream (optional)
  • Pepper
  • 1 tablespoon oil
  • 1 teaspoon lemon juice

How to:

  1. In a deep walled non stick skillet, pour in the oil and set to medium heat.
  2. Once hot cook the onions and garlic slow until translucent and fragrant
  3. Add in the bay leaves, pepper, and thyme, cook for 1 minute.
  4. Add the barley and stir getting the barley glossy with the oil.  Cook for 2 minutes
  5. Add in the wine and lemon juice and let simmer.
  6. Once the wine gets low, begin to add in the chicken stock, 2 ladles at a time.
  7. Once the stock is almost run out, add more, should take around 5-10 minutes.
  8. After 20 minutes of cooking, taste your risotto, the barley will have a bit of a bit, but I ended up having to add a bit more water to get it a little softer.
  9. Once the barley is at a desired tenderness and all the stock is gone, this is when you can add the cream and cook until a thick creamy sauce is formed, or you can skip this step, its delicious either way.
  10. I ate this with roasted onions and carrots that you can find the recipe for here.  I also ate them with charred asparagus you can find here.  And chicken nuggets because I am an adult and they are delicious.

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