Barley Risotto with Spinach and Gorgonzola

Barley Risotto with Spinach and Gorgonzola-2

Hi, today I am sharing some lovely Barley Risotto with Spinach and Gorgonzola. This is really tasty, I didn’t  think it would be as good as a risotto but I was really wrong.

Barley Risotto with Spinach and Gorgonzola-5

I did find that the barley did take a bit longer than a risotto to cook but I will definitely be making a risotto with barley again 🙂 .

If you have finished you stock but it need a little extra cooking just add a small amount of water until cooked.

Today is just a short post but I hope you enjoy it as much as I did.  I hope the rest of your week goes well and I will be back on Friday with a post on some yummy muffins that you will be able to bake over the weekend.  Just a little hint … don’t throw any old bananas away 😉

I hope you enjoy xx

This recipe was adapted from French and GraceKitchen & Co.: Colorful Home Cooking Through the Seasons

Barley Risotto with Spinach and Gorgonzola

Recipes of My Art
Servings 2


  • 1 tablespoon olive oil
  • 25 g butter
  • 1 red onion finley sliced
  • 1 clove of garlic finley diced
  • 140 g barley
  • 150 ml white wine
  • 500 ml vegetable stock
  • 50 g gorgonzola
  • 25 g parmesan cheese grated
  • 100 g spinach
  • 1 small handful roughly chopped parsley
  • salt and pepper


  • In a medium frying pan on a medium heat, melt the butter and oil, then add the onion and cook until soft, about 5 minutes and then add the garlic and cook for a further minute.
  • Add the barley and coat in well in the butter. Add the wine and cook until it has all been absorbed.
  • Add 100ml of stock and cook until it has all been absorbed, add a further 100ml of stock and continue cooking until it has been absorbed stirring the barley just like you would with a risotto. Repeat adding more stock until all the stock as been absorbed and the barley has a lovely creamy texture and is al dente.
  • Add the gorgonzola and parmesan to the barley and stir until it has all melted.
  • Check the seasoning and add some freshly ground black pepper.
  • Add the spinach and keep folding it in until it has all wilted.
  • Stir through some fresh parsley and serve.


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