Nigella Barley Risotto

I’ll be honest with you — I never used to get pearl barley. I thought it was just chewy filler from school dinners. You know the type — claggy, joyless, suspiciously grey. But then I tried Nigella’s Barley Risotto, and it completely changed my tune. Turns out, I was just cooking it wrong all those years.

Now, I get it: barley brings this nutty, comforting base that doesn’t go gloopy like Arborio rice can. It holds its own. Nigella pairs it beautifully with bacon, peppers, peas, and stock — a sort of Mediterranean-meets-Midlands risotto that’s hearty, wholesome, and quietly clever.

So if you’ve sworn off barley before… maybe give it another go. It deserves a second chance.

Ingredients List

• 2 slices dry-cured bacon — renders gorgeous savoury fat.
  No bacon? Use 1 tbsp of garlic, olive, or walnut oil instead.
• 1 medium onion, chopped — forms the base of the flavour.
• 1 red pepper, chopped — adds sweetness and colour.
• 1 green pepper, chopped — for contrast and a slight bitter edge.
• 250g pearl barley — the star. Chewy, nutty, better than rice (yes, I said it).
• ¾ litre stock — chicken, veg, or half-and-half with white wine. Up to you.
• 85g frozen peas — tossed in at the end for colour and pop.
• Sea salt & freshly ground pepper — essential but go light at first.

I skipped commentary on a couple bits to avoid sounding like a textbook. You’ll survive.

How To Make Nigella Barley Risotto

1. Preheat your oven to 190°C / Gas Mark 5.
   Yes, it’s a risotto that finishes in the oven. Trust the process.
2. Heat a shallow pan and fry the bacon slowly.
   You want the fat to render — don’t rush it. If using oil instead, just warm it gently.
3. Add the chopped onion.
   Cook for 2–3 minutes until soft. If your pan’s starting to brown, that’s flavour.
4. Stir in the red and green peppers.
   Cook for another 3–4 minutes until glossy and just starting to soften.
5. Toss in the pearl barley.
   Stir it through to coat in the bacon fat and veggie oils. Toasting it slightly gives depth.
6. Pour in your stock (or stock + wine).
   Bring to a gentle simmer. Taste the liquid and adjust seasoning here.
7. Transfer everything to a lidded casserole dish.
   Cover tightly. Into the oven it goes — 1 hour. No peeking.
8. Five minutes before it’s done, stir in the peas.
   They’ll cook quickly in the residual heat.
9. Fork it through and fluff it up.
   Sprinkle with toasted pine nuts if you’ve got them. Optional, but sublime.

I once forgot the peas until it hit the plate. Still good, just… greener would’ve been nicer.

Common Mistakes

Why is my barley still tough?
Pearl barley takes time. Make sure you’re using pearl barley, not hulled or whole. If it’s still hard after an hour, give it 10–15 minutes more with a splash more stock.

Why does it taste bland?
You probably didn’t season the stock. Or you skipped the bacon/oil step. Go back and layer the flavour.

Can I cook it all on the hob?
Yes, but you’ll need to stir often and add stock gradually. The oven method is easier and less faff.

Mine came out too wet. What now?
Just uncover and bake another 5–10 minutes, or simmer on the hob to reduce.

Storage and Reheating Tips

Fridge:
Keeps up to 1 week in a sealed container. Barley holds texture better than rice.

Freezer:
Freeze in portions for up to 3 months. Defrost in fridge overnight.

To Reheat:

• Stovetop: Splash of stock, heat gently for 5 minutes, stir often.
• Microwave: 1–3 minute intervals, stirring between, medium heat.

Bonus tip: stir in a knob of butter or cheese when reheating. It freshens it right up.

What Pairs Nicely With Barley Risotto?

• Grilled chicken thighs — simple and protein-rich.
• Sautéed spinach or kale — earthy greens balance the barley.
• Roasted veg tray — carrots, squash, mushrooms… whatever’s hanging around.

If you’re fancy, a poached egg on top never hurts.

FAQs

Can I make this vegetarian?
Yes — skip the bacon and start with olive or walnut oil. Use veg stock, and maybe add mushrooms for umami.

Can I use hulled barley instead of pearl?
You can, but it takes longer and stays chewier. Pearl barley is softer and quicker.

Is barley gluten-free?
No — barley contains gluten. Try arborio rice or short-grain brown rice for a GF version.

Can I add cheese to this?
Absolutely. A bit of grated Parmesan stirred in before serving is lovely. Or feta on top.

Try More Nigella Recipes:

• Nigella Bavette Steak Recipe
• Nigella Italian Starters
• Nigella Butternut Squash Lasagne

Nutrition Facts

Amount Per Serving

• Calories 137.1
• Calories from Fat 64.2
• Total Fat 7.1g
• Saturated fat 4g
• Trans fat 0.2g
• Cholesterol 18mg
• Sodium 177.8mg
• Potassium 224.3mg
• Carbohydrates 14.7g
• Net carbs 12.1g
• Fiber 2.6g
• Sugar 2.2g
• Protein 4.3g