Barley Risotto With Cauliflower and Red Wine Recipe (2024)

In the photo that accompanies this recipe, it would appear peas were added to the dish. I like the additional bit of color they add to the dish and would like to know amount to add.

Pretty good recipe. I would recommend adding the cauliflower after the wine rather than with the garlic and barley. If you add it when this recipe suggests, it crowds the barley and prevents toasting the barley like you want to. Also, a full medium-sized head of cauliflower is a lot; I plan to use a bit less next time.As for the comment about adding peas, I added about 2/3 cup of frozen peas right at the end (before the parsley and cheese) and that worked well.

Recipe is great and a delicious way to use up leftover red wine - however cook time needs to be amended! There is no way you can cook this in 30 minutes - with prep and cooking down the barley at the speed recommended, you will need a good 50 minutes at least. Added a cup of frozen peas at the end, and I think the dish would have been missing them otherwise.

I made this last night and it was excellent! We try to go meatless a few times each week and this fit the bill. This was my first Risotto and my first use of home made chicken stock which, I think, really was a key to the success of the dish. For flavor, I used a red onion and added a bit more garlic than called for. The parm and parsley really kick up the flavor, as well. I was thinking that some sausage bits would be a nice addition along with peas.

I love this dish. OMG it is simply wonderful. I tired the recipe with Italian barley (which I bought from Whole Foods), and pearl barley. Both turned out great though pearl barley is more "gooey" than the Italian barley. I had used what I thought was a medium sized cauliflower, and I think I need to go with a larger size. Love the nutty flavor.

Any recommendations for a Parmesan substitute for dairy allergies? Or just skip it?

My husband felt that the barley was not completely cooked, though I did like its chewiness. How long in total should the dish be cooked?

Recipe is great and a delicious way to use up leftover red wine - however cook time needs to be amended! There is no way you can cook this in 30 minutes - with prep and cooking down the barley at the speed recommended, you will need a good 50 minutes at least. Added a cup of frozen peas at the end, and I think the dish would have been missing them otherwise.

I love this dish. OMG it is simply wonderful. I tired the recipe with Italian barley (which I bought from Whole Foods), and pearl barley. Both turned out great though pearl barley is more "gooey" than the Italian barley. I had used what I thought was a medium sized cauliflower, and I think I need to go with a larger size. Love the nutty flavor.

Cut down to ½ cup of barley for two (with leftovers). Enjoyed by both. Cooked in about 35 minutes. Substituted one stalk chopped green garlic for the garlic clove. I didn't want to go out into the garden in the rain to pick parsley, so I chopped up the tender cauliflower leaves to add at the end.

I made this last night and it was excellent! We try to go meatless a few times each week and this fit the bill. This was my first Risotto and my first use of home made chicken stock which, I think, really was a key to the success of the dish. For flavor, I used a red onion and added a bit more garlic than called for. The parm and parsley really kick up the flavor, as well. I was thinking that some sausage bits would be a nice addition along with peas.

Pretty good recipe. I would recommend adding the cauliflower after the wine rather than with the garlic and barley. If you add it when this recipe suggests, it crowds the barley and prevents toasting the barley like you want to. Also, a full medium-sized head of cauliflower is a lot; I plan to use a bit less next time.As for the comment about adding peas, I added about 2/3 cup of frozen peas right at the end (before the parsley and cheese) and that worked well.

This is one of those recipes where you combine a number of flavorful ingredients and the result is a flavorless dish. How can garlic, onion, cauliflower, red wine, parmesan, salt and pepper be so bland? AND it took too long. AND we have enough leftover for 3 more meals! I am not sure what I will add, but something is needed. We don't eat much meat, but I am thinking this calls for a pound of bacon.

Didn't have any wine so used dry hard cider. Also instead of cauliflower, used about a cup of roasted Mushroom Base I had in the freezer - turned out great: I'd been looking for something easy that had more fiber etc. than arborio rice. It didn't really develop the starchy, creamy risotto quality so not sure all the stirring was necessary. Delicious over some baby kale with a small helping of Chicken with Shallots.

This was good, but not outstanding; I probably wouldn't make it again. I used farro and roasted the cauliflower separately, and I added a little butter at the end with the cheese and parsley. I think maybe some thyme would have helped?

The flavours of this dish almost completely come from the wine-- its delicious, but I was hoping for something a little different. The barley makes it filling but it needs a little more something to make it a full meal. I also couldn't get the consistency of risotto quite right with the barley. I'd say its worth a try but this is more of an occasional dish for me.

In the photo that accompanies this recipe, it would appear peas were added to the dish. I like the additional bit of color they add to the dish and would like to know amount to add.