Baked Barley Risotto with Sausage

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 475.6
  • Total Fat: 17.9 g
  • Cholesterol: 13.2 mg
  • Sodium: 1,006.6 mg
  • Total Carbs: 48.5 g
  • Dietary Fiber: 14.7 g
  • Protein: 35.4 g

View full nutritional breakdown of Baked Barley Risotto with Sausage calories by ingredient
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adapted from 101 cookbooks adapted from 101 cookbooks
Number of Servings: 6


    1 tablespoon extra virgin olive oil, plus more for the baking pan & drizzling

    1 medium onion
    fine grain sea salt
    1 1/2 cups / 10.5 oz / 300 g uncooked pot barley
    1 cup / 8 oz / 225 g tomato sauce (used homemade)
    2 1/2 cups / 600 ml good-tasting vegetable broth or water
    1 cup/ 2 oz / 60g freshly grated Parmesan
    1 tablespoons fresh oregano, chopped
    1 package Tofurkey Italian Sun Dried Tomato Sausage


Preheat oven to 400F / 205C, with a rack in the top third. Rub olive oil across an 8x8-inch baking dish, or equivalent.

In a large saucepan over medium-high heat combine the olive oil, onion, and a couple pinches of salt. Cook until the onions soften up and begin to become translucent, a few minutes. Add the barley, stir until well-coated, and cook for another minute or two. Stir in the tomato sauce and the broth. Bring just to a simmer, remove from heat, and stir in about 3/4 of the cheese. Carefully taste a bit of the brothy liquid, and adjust the seasoning if needed. Transfer to the prepared baking dish, top with sliced tofurkey sausage, cover with foil, poke a few slits in the foil, and bake for about 45 minutes or until the grains are cooked through. Check at 30 minutes to see how things are doing. You can uncover in the last few minutes to get a bit of color on the top of the barley and the sausage. Alternatively, you can brown the top carefully under a broiler for a few minutes, which is what I did. Serve sprinkled with the remaining cheese, the fresh oregano, and a drizzle of good olive oil.

Serving Size: Makes 6 generous 1 cup servings

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