Barley Risotto with Swiss Chard and Cannellini Beans

I'll be honest. We were a divided household on this one. Sage wasn't so crazy about it. I thought it was great (and totally unprompted by me, Beckett proclaimed it "delicious, Mommy" in his adorable not-quite-two-year-old voice.) I'm not sure if it was that this particular combination of ingredients just didn't do it for Sage, or if it had something to do the fact any meal that takes quite a while to make, he has overly high expectations for. (He said something like "I expected after all that, something more than a bowl of beans and barley.") He might've thought it was just "okay," but I really liked it. Because it wasn't a hit all around, I wasn't sure if I should even put it on here. But after Beckett and I happily enjoyed the leftovers the next day, I decided I should.


This comes from the ever-amazing blog, Smitten Kitchen. Deb encourages readers to play around and adapt this recipe, as she did from the very basic version found at Food & Wine. And play around, I did. Escarole wasn't available to me, so I used swiss chard, which I sauteed seperately and added in at the end, since I didn't think it would wilt down quite as quickly. I swapped out the beans (and even used a little more) as well as the cheese. There are so many other suggestions she makes, so if you intend to try this recipe, you should read hers first. Not only does she give various ways to make this dish your own, she also gives lots of great tips and has far prettier pictures.


5 cups reduced sodium vegetable stock (I used a 32 oz. carton, with 1 cup of water, because I didn't want to open up another for just a cup)
2 1/2 tablespoons extra-virgin olive oil, divided
1 medium onion, diced
1/4 tsp thyme (I used more, because I love thyme)
1/2 cup white wine (I used a Sauvignon Blanc)
1 cup pearled barley
1 (15 oz can) Cannellini beans, drained and rinsed
1 head of swiss chard, chopped (I didn't use the stems and got about 4 cups)
1/2 cup grated Romano (or Parmesan) cheese, plus more for serving
2 tablespoons unsalted butter, softened
Sea salt and freshly ground pepper


In a medium saucepan, bring the stock (and water if using) to a simmer over moderately high heat. Reduce the heat to low and keep warm.

In a large, deep skillet, heat 2 tbsp olive oil. Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened, about 6 minutes. Add the barley and cook, stirring, for 2 minutes. Add the wine if using and cook, stirring until absorbed, about one minute.

Add 1 cup of the warm stock and cook, stirring, until nearly absorbed. Continue adding the stock 1/2 cup at a time in six additions — you’ll have a cup of stock left in the pot — stirring until it is nearly absorbed between additions. (This was supposed to take around 35 minutes, but mine took much, much, much longer.) Barley should be al dente, and in a thick, creamy sauce.

While the barley is absorbing the stock, heat the remaining oil in a small saute pan. Saute the swiss chard, until wilted, around 5 minutes. Set aside.

Add beans and swiss chard, along with about a half cup of the remaining stock. Heat the beans through, a few minutes, adding extra stock, to reach desired consistancy. (I used all but a tbsp or so of the last cup of stock.) Stir in the 1/2 cup of grated cheese and the butter and season with salt and pepper. Serve at once, passing more cheese at the table.