White Bean and Barley Risotto

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  • 4Servings


  • 1 large yellow onion, chopped
  • 2 1/2 cups beef broth
  • 1/2 cup pearl barley
  • 1 15 ounce can small white beans
  • 1/4 cup chopped flat-leaf parsley


In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add the onion and cook until translucent, about 6 minutes. Stir in the broth and barley and bring to a boil. Lower the heat, cover and simmer until the barley is tender, 30 to 40 minutes. Stir in the white beans and simmer for 5 minutes. Season with pepper, stir in the parsley and serve.