Spinach & herb barley risotto

Total time: 45m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 451 Kcal, 16g Protein, 59g Carbohydrates, 14g Fat


  • Barley risotto
  • 2 tbsp olive oil
  • 2 onions, thinly sliced
  • 300 g hulled pearl barley (e.g. Pro Montagna)
  • 2 garlic clove, pressed
  • 6 dl vegetable bouillon, hot
  • 2 dl white wine
  • Vegetables
  • 300 g baby spinach
  • salt and pepper to taste
  • 80 g mountain cheese (e.g. Pro Montagna), coarsely grated
  • 1 bunch radish, sliced

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  • Barley risotto

    Heat the oil in a pan. Sauté the onions and garlic. Add the barley and sauté for approx. 1 min., stirring until translucent. Pour in the wine and reduce completely. Stirring frequently, add the bouillon a little at a time so that the barley is always just covered with liquid, simmer for approx. 30 mins.
  • Vegetables

    Gradually add the spinach, allow to wilt, continue to simmer for approx. 5 mins. until the barley is al dente. Stir in the radish and cheese, season.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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