No stir barley risotto

Prep time: 15 min | Cook time: 55 min | Servings: 10 (125ml each)

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Ingredients - Directions
Nutritional Information

No stir barley risotto

Prep time: 15 min | Cook time: 55 min | Servings: 10 (125ml each)
No stir barley risotto

Pot barley offers up a creamy, rich tasting risotto with whole grain goodness and a slightly firm texture. Plus, it’s so easy to prepare because it doesn’t need to be stirred! 

Recipe developed by Emily Richards, PH Ec. © Heart and Stroke Foundation 2011.

  • 10 mL (2 tsp) extra virgin olive oil
  • 1 pkg (227 g, 8 oz) mushrooms, sliced
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 5 mL (1 tsp) dried Italian seasoning
  • 250 mL (1 cup) pot barley
  • 0.5L (2 cups) sodium reduced chicken or vegetable broth
  • 0.5 L (2cups) water
  • 125 mL (1/2 cup) plain sundried tomatoes, chopped
  • 50 mL (1/4 cup) light herbed cream cheese


  1. In saucepan, heat oil over medium high heat and cook mushrooms, onion, garlic and Italian seasoning, stirring for about 15 minutes or until no liquid remains. Stir in barley to coat.
  2. Add broth,water and sundried tomatoes and bring to boil. Reduce heat to medium low; cover and simmer for 20 minutes. Uncover and cook for about 20 minutes more, or until barley is tender but firm. Stir in cream cheese until melted and creamy; cover and let stand 5 minutes before serving.

Posted: November 2011

per serving

  • Calories: 113
  • Protein: 3 g
  • Total Fat: 2 g
    • Saturated Fat: 1 g
    • Cholesterol: 3 mg
  • Carbohydrate: 21 g
    • Fibre: 5 g
    • Sugars: 2 g
  • Sodium: 206 mg
  • Potassium: 284 mg

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Anonymous @ 1/18/2012 12:39:46 PM 
Delicious! I tried this recipe and it was a hit amongst many of my friends (non-vegetarians and vegetarians). I tweaked some of the seasoning, used vegetable broth and cooked it with two different types of mushrooms and it turned out really yummy. Not only is this meal healthy, it only requires one pot. Will definitely make this again.

Anonymous @ 11/6/2011 9:05:43 AM 
The barley was not cooked enough. Barley need at least an hour not 20 minutes at least the barley that i have used for the last 60 years, nor do you advise cleaning the barley in the colendar to get rid of the access starch .Do you know that barley is one of the highest cerel that contains starch.
Anonymous @ 11/5/2011 8:39:16 AM 
I do appreciate your recipes. However, since you are the HEART Association can you not find tasty recipes that don't have so much sodium in them?

I think everyone knows by now that salt/sodium is a killer. I am sure I'm not the only one that looks at sodium contents first and then just dumps recipes, because of it.

Your thoughts are welcome!!
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