Barley with leeks and potatoes with saffron

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Joe Dispenza

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Not a normal risotto, but a risotto prepared with barley, then a barley. One of the typical preparations ofbarley requires using spinach as basic ingredients for the sauce, but we can prepare the orzotto with the ingredients we prefer and according to the seasonality of the products.

The orzotto is a first course to be served hot, perfect in autumn and winter, to be prepared perhaps for a special occasion in place of the classic risotto, if you are looking for a recipe to vary the menu. Here she is prescription dell 'barley with leeks and potatoes with saffron.


180 gr of barley grains
750 ml of vegetable broth
2 tablespoons of extra virgin olive oil
1 medium potato (160 g)
1 piece of leek (30 g)
1 piece of celery stalk (15 g)
½ sachet of saffron
Celery leaves or parsley for garnish
Salt and pepper


Before starting the preparation of the orzotto, remember that cooking times vary according to the productthe type of barley used. For world barley and hulled barley it is necessary to soak overnight and cooking times vary from 45 minutes to over 60 minutes, while for pearl barley, cooking takes about 20 minutes. The most convenient and fastest preparation for orzotto requires using pearl barley, but you can choose according to your habits.

With the indicated ingredients you will prepare thebarley for two people starting with pearl barley. Peel the potato and cut it into cubes. Wash the celery and leek, slice the necessary part for both ingredients and chop it.

Pour two tablespoons of extra virgin olive oil into a large pan with high sides. Heat the oil over medium heat and add the potato cut into cubes. Let it fry for two minutes and add the chopped leek and celery.

Then a pour the barley into the pan and toast it as if it were a real risotto. Separately, bring to a boil in a pot with vegetable broth prepared according to your habits (for example with carrots, celery and parsley).

At this point, pour two ladles of vegetable broth in a pan with the other ingredients together with half a sachet of saffron, a pinch of salt and a pinch of pepper. Stir occasionally with a wooden spoon and add more broth when needed, just like in the case of risotto.

For this recipe, pearl barley was used with a cooking of about 20 minutes. This way you can prepare a simple, quick and tasty first course, as well as the characteristic flavor, due to the presence of barley and saffron. Not to mention the pairing between leeks and potatoes, which is usually very popular in soups.

Cooking is completed when the barley grains are soft and when the potato cubes are tender but do not come apart when you touch them with a fork. Season the orzotto with a drizzle of extra virgin olive oil, mix, let it rest with the lid on for a couple of minutes before serving and garnish the plates with celery or parsley leaves.

Bon appetit!

Read also:

Barley: types, properties and benefits
Cereal salads: 10 recipes for all tastes
Barley: a panacea for the heart, that's why

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