Bacon Barley Risotto

  • prep time1 min
  • total time 45 min
  • serves 2
Michael Smith
Michael Smith Chef at Home

Just like high-starch rice, barley may be simmered and stirred into a smooth, creamy risotto, absorbing the flavour of the bacon and rich chicken broth as it slowly cooks.

178 Ratings
Directions for: Bacon Barley Risotto


4 or 5 cups of chicken broth

4 slices bacon, thinly chopped

2 onions, peeled and chopped

6 clove garlic, chopped

1 cup barley, pearl or pot

Salt and pepper

1 bunch chives or parsley, chopped


1. In one pot heat the broth to a gentle simmer.

2. In another pot fry the bacon over medium-high heat, until crisp and golden brown.

3. Add the onions and garlic and sauté until soft and golden.

4. Add the barley and stir for a few moments until well coated with bacon fat and heated through.

5. Add 1 cup or so of the hot chicken broth and stir until it is fully absorbed. Continue to add broth, 1 ladle-full at a time, letting it absorb fully before adding the next ladle.

6. Continue simmering until the barley is tender.

7. Season to taste with salt and pepper. Stir in a handful of your favourite herbs.

See more: Rice/Grain, North American, Pork, Dinner, Vegetables, Italian, Saute, Side

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