Baked Kale Barley Risotto

Why You’ll Love This Recipe

This one-pot vegetarian meal is risotto without the work. As a kitchen multitasker, risotto can be a challenge because it requires so much focus and attention when you simmer it on the stove. Baking it in the oven will you give you the freedom to do all the other tasks required to get dinner on the table.

This is a kale recipe that even kale skeptics will like. That’s because I make kale pesto with garlic, toasted walnuts and parmesan and fold it into the cooked grains. I am obsessed with pesto. It is a magical no-cook sauce that has so much more flavor than just the base ingredient, in this case kale.

Barley is a fantastic alternative to traditional risotto rice. Since barley is versatile and can be used in soups, salads and side dishes, you might be more likely to have it in your pantry than arborio rice. Cooked barley has a satisfyingly chewy bite too.

What is Risotto?

Typically served before the main course, risotto is a rice dish hailing from Northern Italy. The grains get their signature creamy and tender consistency as you carefully pour broth into the pot, stirring after each addition. Make no mistake—risotto does not have actual cream in it. The starch from the rice grains gives it that texture.

Risotto is made with short grain, high starch rices such as Arborio, Carnaroli and Vialone Nano. That doesn’t mean you can’t use barley or farro and cook them in that same risotto method. For me, this comes down to convenience. I like to stock my pantry with ingredients that can be used in more than one type of recipe.

The Ingredients

This is what you need:

• Kale: You can use curly kale or lacinato kale (also known as dinosaur kale). Curly kale is lighter green in color. The leaves are bigger and easier to tear with your hands instead of having to chop them with a knife.
• Barley: Because the husk and the outer layers have been removed, pearl barley cooks faster than hulled barley. That’s what you should use for this recipe.
• Onions: Sautéing white or yellow onions in olive oil is the starting point for the aromatics in the recipe.
• White wine: Pouring in a half cup of dry white wine after you stir in the barley deglazes the bottom of the pan. The alcohol cooks out, and it adds good acidity and sharpness to balance out the richness of the risotto.
• Vegetable broth: Use low-sodium broth, so you can control the seasonings. You can swap with chicken broth if you don’t need the risotto to be vegetarian.
• Garlic: There are 2 garlic cloves in the kale pesto.
• Walnuts: To enhance their nuttiness, always toast your walnuts before you puree them in the pesto. You can do this by spreading the nuts across a sheet pan and toasting them for 5 minutes in a 350-degree F oven. 
• Parmesan cheese is a key ingredient in this kale pesto. I also sprinkle the finished dish with more for garnish.
• Salt & pepper are in the pesto, so that’s how the overall dish is seasoned.
• Olive oil: For the best taste, use extra virgin olive oil.

How To Make Kale Barley Risotto

Preheat the oven to 400 degrees F.

1. Make the kale pesto. Using a food processor or blender, chop the garlic, 1 cup kale leaves, walnuts, parmesan, salt and pepper. With the motor running, slowly pour the olive oil through the feeder tube. Continue processing until the pesto is completely combined.

2. Sauté the onions. Warm 1 tablespoon olive oil in an oven-safe dutch oven or a big pot over medium heat. Sauté the onions until they become soft and translucent, about 4-5 minutes.

3. Add the barley. Cook for 1 minute until the grains are opaque. 

4. Pour in the wine. It will bubble and the barley will absorb it in a couple minutes.

5. Add the vegetable stock. Bring it to a boil and cover the pot with a lid. Bake the risotto in the oven for 30-35 minutes until the barley is tender. There will still be a little liquid in the pot. Just taste a couple grains to make sure they are cooked.

6. Stir in the kale pesto and remaining kale leaves. I like to add the pesto first, so it is well distributed throughout the cooked barley. Then I fold in the torn kale.

Leftovers & Storage

You can store leftovers in an airtight container in the refrigerator up to 3 days. Warm them on the stove in a skillet over low heat, stirring the risotto. You can also warm them in the microwave. The grains will become softer the longer you store them and when you reheat them.

More Risotto Recipes

Baked Butternut Squash Risotto
Easy Pumpkin Risotto
Tomato Farro Risotto