Pearl Barley Risotto with Spring Vegetables

This pearl barley risotto brings together bright spring vegetables—peas, broad beans, asparagus, and hispi cabbage—in a hearty, wholesome dish. Finished with a zesty tarragon dressing and a generous scattering of Parmesan and pecorino, it’s a celebration of seasonal greens at their best.

By Matt Tebbutt
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

This pearl barley risotto scores a Nutri-Score A. Packed with fibre-rich pearl barley and a rainbow of spring vegetables, it’s naturally low in saturated fat and loaded with vitamins. The modest use of butter and cheese keeps it balanced and nutritious—perfect for a healthy, satisfying meal.

Equipment

Ingredients

For the pearl barley risotto

• 2 banana shallots, diced
• 1 tbsp chopped fresh thyme
• 1 bay leaf
• 3 garlic cloves, crushed
• 30g unsalted butter
• 100g peas
• 150g pearl barley
• 1 litre chicken stock

For the spring vegetables

• 30g unsalted butter
• 100g mixed peas, broad beans and asparagus
• 1 hispi cabbage, quartered
• 2 tbsp chopped fresh mint leaves
• Salt and black pepper

For the dressing

• 1 tbsp chopped fresh tarragon
• 1 banana shallot, diced
• 1 garlic clove, crushed
• 1 tsp runny honey
• 1 tsp Dijon mustard
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and black pepper

To garnish

• 20g Parmesan, grated
• 20g pecorino, cut into shards
• 1 tbsp chopped fresh tarragon

Method

1. Make the pearl barley risotto base

1. In a large saucepan, sweat the diced shallots with the thyme, bay leaf, crushed garlic, and butter over a low heat until soft and fragrant.
2. Add the peas and cook for about 10 minutes, stirring occasionally.
3. Stir in the pearl barley, then pour in the chicken stock. Cover the pan and simmer gently for around 40 minutes, or until the barley is tender and the mixture is creamy.

2. Cook the spring vegetables

4. Melt the butter in a frying pan over medium heat. Add the mixed peas, broad beans, and asparagus. Season with salt and black pepper, and cook until tender.
5. Stir in the chopped mint leaves, then set the vegetables aside.

3. Grill the hispi cabbage

6. Heat your grill to its highest setting. Grill the quartered hispi cabbage for 3–5 minutes, turning to soften all sides. Season with salt and black pepper.

4. Prepare the tarragon dressing

7. In a small bowl or jug, mix together the chopped tarragon, diced shallot, crushed garlic, honey, Dijon mustard, olive oil, red wine vinegar, salt, and black pepper. Taste and adjust the seasoning if needed.

5. Assemble and serve

8. Spoon the pearl barley risotto onto serving plates. Top with the sautéed spring vegetables.
9. Add some torn grilled cabbage leaves, then spoon over the tarragon dressing.
10. Finish with a generous scattering of grated Parmesan, pecorino shards, and extra chopped tarragon.

Enjoy this vibrant, hearty spring risotto as a main or as a special side for a seasonal feast.

Suggested Wine Pairing

This pearl barley risotto with spring vegetables pairs beautifully with light, crisp white wines that complement its fresh, herby flavours. Here are three excellent options under £12.50:

• Majestic: La Patache Sauvignon Blanc – Zesty and aromatic, this Sauvignon Blanc highlights the freshness of the spring vegetables and herbs.
• Tesco: Finest Gavi – Light and citrusy, Gavi’s crisp acidity balances the richness of the barley and cheese.
• Sainsbury’s: Taste the Difference Albariño – Fruity and refreshing, Albariño brings out the sweetness of the peas and broad beans.

What can you serve with this

1. Grilled chicken or fish – Add a lean protein for a more substantial meal.
2. Fresh green salad – A simple salad with a lemon dressing complements the risotto’s spring flavours.
3. Crusty bread – Perfect for mopping up any leftover dressing or creamy barley.

FAQs for Pearl Barley Risotto with Spring Vegetables

• Can I make this recipe vegetarian? Yes, simply use vegetable stock instead of chicken stock.
• Can I use other grains instead of pearl barley? Farro or spelt work well, but cooking times may vary.
• What can I use instead of hispi cabbage? Savoy cabbage or spring greens are good alternatives.
• Is this recipe gluten-free? Pearl barley contains gluten, so use a gluten-free grain like quinoa if needed.
• Can I prepare this dish ahead? The risotto and vegetables can be made ahead and reheated, but add the dressing and cheese just before serving.
• What other herbs can I use? Basil, parsley, or chives would all work well in place of mint or tarragon.
• How do I store leftovers? Keep in the fridge for up to 2 days. Reheat gently and add fresh herbs and cheese when serving.
• Can I freeze this risotto? Yes, but the texture of the barley may change slightly. Add fresh herbs and cheese after reheating.

Nutri-score Health Check

This pearl barley risotto with spring vegetables scores an A on the Nutri-Scale.

Positive Factors: The recipe is packed with fibre-rich pearl barley, vitamin-packed spring vegetables, and uses herbs and citrus for flavour. It’s naturally low in saturated fat and high in nutrients.

Negative Factors: Contains a small amount of butter and cheese, but these are used in moderation.

This score has been automatically calculated from the ingredients in the recipe and is only a guide.