Tomato, Spinach and Barley Risotto

  • Author: Meagan


This tasty find was adapted from a recipe out of Real Simple magazine.  It would make a great vegetarian dinner but we served up barbecued farmer’s sausage with it.  Also, I prefer to use pot barley (it’s supposed to be slightly better nutritionally), so I soaked mine overnight to make for a quick cooking meal.



Tomato, Spinach and Barley Risotto

olive oil

1 large onion, finely chopped (or put through the food processor)

1/2 t. salt AND 1 t. freshly ground pepper

2 c. pot barley

1, 28 oz/796 mL can of diced tomatoes, undrained

1 c. dry white wine

23 c. chicken or vegetable broth

1, 10 oz. package of chopped frozen spinach, thawed and squeezed of water

4 oz. – about 100 g. – Brie, rind removed and cut into small pieces

1/2 c. grated Parmesan


The Night Before (or the Morning of)

In a large bowl, combine the barley, tomatoes, wine, and 2 cups of broth, cover and refrigerate until ready to use.

When You’re Ready to Cook

Heat a bit of olive oil in a large, non-stick skillet and cook the onion until softened, about 5 minutes.  Add the salt and pepper.

Add the already prepared bowl of barley mixture, bring to a boil and simmer for about 15 minutes, stirring regularly, until the barley is tender.  This is when you may need to add an extra cup or so of broth.

Add the spinach, stirring to separate it, then the Brie and gently stir until it’s melted.  Finally add the Parmesan, give it a good stir and serve immediately.  Extra Parmesan sprinkled on top is also very tasty.

  • Category: Barley, Spinach, Tomatoes


From Meagan's Kitchen

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