Beef and Barley Risotto

Steak, vegetables, wine, and herbs combine with barley for a delectable risotto.

Beef and Barley Risotto
Servings: 6 Prep 10 mins Cook 50 mins


  • 1 quart beef broth
  • 4 tablespoons unsalted butter
  • 1 pound sirloin steak (3/4-inch thick), cut into 3/4-inch-thick pieces
  • Pinch each salt and black pepper
  • 2 cups sliced white mushrooms
  • 1 medium-size onion, chopped
  • 1 1/2 cups barley (not quick-cooking)
  • 1/2 cup dry white wine
  • 1 cup frozen peas, thawed
  • 1 cup frozen sliced carrots, thawed
  • 1/2 teaspoon chopped fresh thyme
  • 2 tablespoons grated Parmesan

Make It

1. Warm beef broth in a small saucepan over medium-low heat.

2. In a 5-quart stock pot, melt 2 tablespoons of the butter over medium-high heat. Add the sirloin and sprinkle with salt and pepper. Brown on all sides, 2 to 3 minutes total. Remove to a plate with a slotted spoon. Add 1 more tablespoon butter to pot and reduce heat to medium. Stir in mushrooms and onion; cook 5 minutes, or until softened. Stir in barley to coat with butter until fragrant, about 1 minute.

3. Add wine and cook for 2 minutes, until almost all the liquid has evaporated. Set timer to countdown for 24 minutes; reduce heat to medium or medium-low. Add 1 small ladleful of warm broth (about 1/2 cup), and cook, stirring until broth is absorbed (about 3 minutes). Continue adding 1 ladleful at a time, as liquid gets absorbed and barley has cooked for the total 24 minutes. Add any remaining broth and 1/2 cup water. Set heat to medium-low and cover pot. Cook, covered, for 10 to 12 minutes, stirring every 4 or 5 minutes.

4. Stir in remaining 1 tablespoon butter, the peas, carrots, thyme and sirloin. Heat about 2 minutes. Stir in Parmesan and serve.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 425, Fat, total (g): 13, chol. (mg): 72, sat. fat (g): 7, carb. (g): 49, fiber (g): 11, pro. (g): 28, sodium (mg): 786, Percent Daily Values are based on a 2,000 calorie diet.