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Article: Lemon Barley Risotto

Lemon Barley Risotto

Servings: 4

Author: Paulette Lambert


  • 5 cups, reduced sodium, fat-free chicken broth
  • 1 tablespoon, il Fustino EVOO
  • 1 cup, pearl barley – rinsed and drained
  • 10 small, radishes – trimmed
  • 1 bunch, swiss chard – stems removed and leaves torn into large pieces
  • 1 preserved lemon – thinly sliced seeds removed
  • sea salt
  • 1/4 cup, fresh dill
  • 8 large, mint leaves – torn


In a small saucepan, bring broth to a simmer over medium heat. Keep warm.

Heat olive oil in large sauté pan. Add barley and toast until golden, about 2 minutes. Add 2 cups broth and bring to a boil. Reduce heat. Simmer and stir frequently, until broth is mostly absorbed, about 5 minutes.

Add radishes and remaining 3 cups broth (1⁄2 cup at a time), letting each addition be absorbed before adding more. Cook until barley is tender and creamy, about 30 minutes.

Add chard and cook until just wilted, about 5 minutes.

Stir in preserved lemon. Season to taste with salt.

Remove from heat and add fresh dill and mint.