Herb Barley Risotto with Peas and Arugula

Health APRIL 2014

  • Yield: Serves: 4
  • Cook time: 45 Minutes
  • Prep time: 10 Minutes


  • 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.

Nutritional Information

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

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Herb Barley Risotto with Peas and Arugula Recipe