Herb Barley Risotto with Peas and Arugula

herb-barley-risotto-peas Travis Rathbone


  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper
  • 1/4 cup dry white wine
  • 1 1/4 cups pearl barley
  • 2 sprigs fresh thyme
  • 1/3 cup finely grated pecorino
  • 1 cup frozen peas
  • 4 cups baby arugula, roughly chopped
  • 2/3 cup chopped mixed herbs, such as parsley, basil and chives
  • 2 teaspoons fresh lemon juice


1. In a pan, warm oil over medium heat. Add shallot and garlic; cook, stirring occasionally, until tender, about 5 minutes. Season with 1/4 tsp. each salt and pepper. Add wine; cook until liquid has almost evaporated, 2 to 3 minutes. Stir in barley and thyme; cook, stirring, for 1 minute. Add 4 cups water and bring to a boil.

2. Cover, reduce heat to medium-low and simmer until barley is tender but still chewy, about 35 minutes. Remove and discard thyme sprigs. Add 1/4 tsp. salt, cheese and peas and stir until cheese is incorporated. Stir in arugula, herbs and lemon juice. Divide among 4 bowls and drizzle with additional olive oil, if desired. Serve immediately.

  • Prep Time:
  • Cook Time:
  • Yield: Serves: 4

Nutritional Information

Calories per serving: 344
Fat per serving: 7g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 12g
Carbohydrate per serving: 58g
Fiber per serving: 12g
Cholesterol per serving: 8mg
Iron per serving: 3mg
Sodium per serving: 486mg
Calcium per serving: 182mg

Good to Know

Think it's just window dressing for your plate? Not a chance: Parsley is an excellent source of vitamins A,C, and K. It also helps with digestion!

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