Lemon Barley Risotto with Cauliflower


Quick to the Table

Springer Huseby

What is not to love about one-pot meals? There are the obvious upsides, of course. One-pot meals are simple to prepare, easy to cleanup and make for great leftovers. But there is something more to it. Really, what make them so wonderful are the less obvious reasons – they are cozy, comforting and VERY shareable. Perfect for bringing family and friends together around the table.

In our household, we start one-pot cooking in earnest around early October. About the same time that the root veggies and winter squash begin to pop-up in the markets. We fill the Dutch oven with soups, stews, sauces, slow-cooked meats and beans – hearty comfort foods perfect for the cooler weather.

Then the holidays arrive and the Dutch oven starts doing double-duty. It is potluck season – PERFECT for one-pot meals. The simplicity of a one-pot meal certainly cuts back on kitchen time – and who’s got time during the holidays? They travel well (you only need to worry about one-pot, right?). And the best part of all, they make people feel good. Their warmth and nutritious goodness bring a little something special to any holiday gathering.

For your next potluck, try the one-pot option. A hearty stew, a warming soup or a nourishing pot of beans – all will be welcome additions to the holiday feast.



3 tablespoons olive oil
1 tablespoon butter
4 cups cauliflower
sea salt
1 small yellow onion, chopped
2 garlic cloves, minced
2 cups barley
½ cup dry white wine
6 cups vegetable broth
1/4 cup lemon zest
2 cups micro greens


  1. Heat the butter and 1 tablespoon olive oil in a large saucepan or Dutch oven over medium high heat until the butter begins to foam. Add the cauliflower and a generous pinch of salt.  Saute until the cauliflower begins to get tender and starts to brown.  About 5 minutes.  Remove from the pot and set aside.
  2. In the same pot, heat the remaining olive oil over medium high heat.  Add the onion.  Cook, stirring occasionally, until the onion starts to become translucent.  About 4-5 minutes.
  3. Add the garlic and the barley. Combine well, making sure that the barley is evenly coated with the oil.  Continue cooking until the garlic starts to become fragrant.  About 1-2 minutes.
  4. Add the wine, stirring continuously until all the wine has been absorbed.  About 1-2 minutes.
  5. Stir in 1 cup of the hot broth.  Continue cooking, stirring often, until nearly all the broth has been absorbed.  Continue adding the broth to your barley one cup at a time until all the broth has been added.  This should take about 40 minutes.
  6. Stir in the lemon zest and cauliflower.  Combine well and cook only long enough for the cauliflower to warm.
  7. OPTIONAL:  Serve with a handful of micro greens on top OR stir them into the risotto right before you serve.  The greens add a wonderful crunch – the perfect compliment to the creamy texture of the risotto.

Serves 6 – 8.

Thanks for reading! My name is Springer Huseby and I am a certified holistic health & nutrition coach, natural food cook, wife, mom, dog owner, San Francisco transplant and fledgling food blogger (not always in that order).[more...]

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six + = 8