Barley Risotto with Wilted Greens Pressure Cooker Recipe

Recipe Category: Grain


Barley Risotto With Wilted Greens Pressure Cooker Recipe


SERVES 4 to 6 as a first or 3 to 4 as a main course – Cooker: 5- to 7-quart – Time: 20 minutes at HIGH pressure

  • 2 tablespoons olive oil
  • 1 cup finely chopped yellow onion
  • ½ cup finely chopped carrot
  • ½ cup finely chopped celery
  • 2 teaspoons finely chopped garlic
  • ¼ cup dry white wine
  • 1 cup hulled or pot barley, picked over and rinsed in a colander
  • 3 cups low-sodium chicken or vegetable broth
  • ¾ cup water
  • 2 teaspoons minced fresh thyme
  • sea salt
  • 4 cups baby spinach leaves or torn leafy greens, such as Swiss chard
  • 4 to 6 grinds black pepper, to taste
  • ½ cup grated Romano cheese, plus more for serving
  • 3 tablespoons mascarpone (optional)


  1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat until hot
  2. Add the onion, carrot, and celery and cook, stirring a few times, until soft, about 3 minutes
  3. Stir in the garlic, then add the wine and cook, stirring constantly, until it is absorbed
  4. Add the barley and stir well until hot
  5. Stir in the broth, water, thyme, and a few pinches salt
  6. Bring to a boil
  7. Close and lock the lid
  8. Set the burner heat to high
  9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  10. Set a timer to cook for 20 minutes
  11. Remove the pot from the heat
  12. Open the cooker with the Natural Release method; let stand for 10 minutes
  13. At time, if the pressure is not all released, open the valve
  14. Be careful of the steam as you remove the lid
  15. The barley should be cooked but still chewy
  16. If it is too soupy or the barley is not cooked, set the cooker, without the cover, over high heat and cook, stirring frequently, until the barley is tender and the mixture has thickened to a porridge consistency, about 5 minutes
  17. If too dry, you can add more boiling water or broth to adjust the consistency
  18. The mixture should have a fairly loose consistency
  19. Stir in the greens
  20. Remove the pot from the heat and let the greens wilt
  21. Season with the pepper and stir in the cheese
  22. Taste, adding more salt as needed
  23. If you want the orzotto creamy, stir in the mascarpone
  24. Serve at once in warm shallow bowls
  25. Pass more Romano cheese at the table

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