Authentic and Homemade Risotto with Glutinous Barley

What is Glutinous Barley?

Barley is one of the oldest grains in the world and is widely used in products like beer, whiskey, miso, and barley tea. Similar to rice, which is categorized into “non-glutinous” and “glutinous” types, barley also comes in “non-glutinous” and “glutinous” varieties, with further classifications into “Two-rows” and “Six-rows” types. Glutinous barley refers to barley that has “glutinous” properties. It is generally rich in dietary fiber and is characterized by its chewy and springy texture.

Glutinous barley is versatile — it can not only be enjoyed as a rice substitute but also boiled and used as an ingredient in soups and salads. By incorporating glutinous barley into your dishes, you can easily add extra dietary fiber to your daily meals. The pleasant, chewy texture of glutinous barley enhances both the taste and substance of your meals, making them even more delicious.

Learn More About Glutinous Barley Here

Glutinous Barley: The Perfect Ingredient for a Delicious Risotto

1．Creating an “Al Dente” Texture with Glutinous Barley

The key to a delicious risotto lies in its “al dente” texture — the pleasant feeling of each grain remaining slightly firm.
When making risotto with rice, this texture is achieved by keeping the center of the grain slightly uncooked. However, this requires careful heat control and can be difficult to master at home.

Glutinous barley, on the other hand, naturally has a chewy and springy texture.
Even if the heat varies a little during cooking, barley still keeps that distinct “grain-by-grain” texture that makes risotto so enjoyable.

Another advantage of Glutinous barley is that it has fewer soluble components than white rice — the elements that usually make rice sticky or cause grains to clump together.
This means barley separates nicely, each grain holding its shape, resulting in a risotto that looks beautiful and feels satisfying to eat.

2．Glutinous Barley Keeps Its Delicious Texture Over Time

Glutinous barley’s chewy and springy texture stays enjoyable even after some time has passed.

Tests have shown that risotto made with Glutinous barley keeps its firm, pleasant bite better than rice risotto.
Even after storing it in the refrigerator for two days and reheating it in the microwave, Glutinous barley risotto retained a stronger texture. (According to the Hakubaku survey.)

This means you can enjoy the same satisfying texture, whether it’s freshly made or reheated later.

3．Lower Calories and Carbs, Higher Fiber with Glutinous Barley

By making risotto with Glutinous barley instead of rice, you can reduce both calories and carbohydrates while increasing dietary fiber.

This simple change makes your meal lighter and more nutritious, while keeping the satisfying flavor of risotto.

We’ve introduced how well barley pairs with risotto. Now, let’s take a look at a risotto recipe using barley.

Risotto Recipe Using Glutinous Barley

【Authentic Recipe】
Barley and Cheese Risotto
－Rich and Flavorful with Two Kinds of Cheese

INGREDIENTS（FOR 4 SERVINGS）

• 【A】
  • 35 g Glutinous barley
  • 35 g White rice

• 1/8 piece Onion (finely chopped)
• 15 g Butter
• 1 tablespoon White wine
• 600–800 ml Bouillon (chicken or vegetable)
• 2 tablespoons Heavy cream
• 20 g Parmigiano cheese
• 30 g Emmental cheese
• A pinch of Salt
• A pinch of Black pepper
• Thyme, to taste

METHOD

1. Finely chop the onion.
2. In a pot, melt the butter and sauté the onion until it becomes soft.
   Add all ingredients from section A, then stir well. Pour in the white wine and cook until the alcohol evaporates. Add half of the warmed bouillon and simmer gently over low heat.
   As the liquid reduces, add more broth a little at a time, until the barley and rice are cooked al dente.
3. Stir in the heavy cream. Add the cheeses and thyme, then season lightly with salt.
4. Serve on a plate, sprinkle plenty of black pepper, and garnish with thyme.

【Authentic Recipe】
Grilled Corn and Barley Risotto

INGREDIENTS（FOR 4 SERVINGS）

• 【A】
  • 75 g Glutinous barley
  • 75 g White rice

• 1 ear Corn
• 1/4 piece Onion (finely chopped)
• 15 g Butter
• 2 tablespoons White wine
• 600–800 ml Chicken stock
• 1 tablespoon Heavy cream
• 50 g Comté cheese (grated)
• A pinch of Salt
• A pinch of Black pepper
• Italian parsley, to garnish

METHOD

1. Grill the corn until it is nicely charred and golden brown. Cut the kernels off the cob.
2. Finely chop the onion.
3. Melt the butter in a pot over medium heat, and sauté the onion until soft. Add all ingredients from A and stir well. Pour in the white wine and let the alcohol evaporate.
   Add half of the warmed chicken stock, and simmer slowly over low heat.
   As the liquid reduces, add more stock a little at a time until the grains are al dente.
4. Stir in the heavy cream, then add the cheese and season lightly with salt.
5. Serve in a bowl, sprinkle generously with black pepper, and garnish with Italian parsley.

【Easy Microwave Recipe】
Carbonara Barley Risotto

INGREDIENTS（FOR 1 SERVING）

• 30 g Glutinous barley
• 100 ml Water
• 1 slice Bacon
• 100 ml Milk
• 1/4 teaspoon Bouillon granules
• 1 tablespoon grated Cheese (such as Parmesan)
• 1 Egg yolk
• Black pepper, to taste

METHOD

1. Place the barley and water in a microwave-safe mug. Heat in a 500W microwave for about 10 minutes.
2. Cut the bacon into 1 cm (about 1/2 inch) strips.
3. Add the bacon, half of the milk, and the bouillon granules to the mug. Microwave for 2 minutes at 500W, then stir well.
4. Add the remaining milk. Microwave again for 2 minutes at 500W and stir to combine.
5. Mix in the grated cheese and a pinch of salt. Top with the egg yolk and finish with black pepper.

＊Tips
・Watch carefully to avoid boiling over.
・Adjust the heating time depending on your microwave’s wattage and model.

【Easy Rice Cooker Recipe】
Rich and Cheesy Barley Cream Risotto

INGREDIENTS（FOR 2 SERVINGS）

• 100 g Glutinous barley
• 300 ml Water
• 1 Consommé cube (or bouillon cube)
• 80 g diced Bacon
• 1/4 piece Onion, finely chopped
• 1/2 pack Shimeji mushrooms (or substitute with button mushrooms)
• 50 g shredded Pizza cheese
• 2 tablespoons Heavy cream
• Salt, to taste

• 【Optional】
  • 1 Egg yolk

METHOD

1. Place the barley, water, consommé cube, bacon, onion, and shimeji mushrooms into a rice cooker. Cook using the regular rice setting.
2. When it’s done, add the shredded cheese and heavy cream. Stir well and season with salt to taste.
3. For a richer, carbonara-style finish, top with an egg yolk if you like.

We invite you to enjoy a barley risotto with an al dente texture.