pearl barley risotto recipe


From being something I picked up on a whim at the Whole Foods section of Tesco, pearl barley and I have come a long way. Cheap, tasty, and just plain interesting.

2015-05-13 13.04.12

(serves 3-4)

30g unsalted butter
2 tbsp olive oil
2 onions (or shallots), diced
4 garlic cloves, finely chopped
200g pearl barley
4 thyme sprigs
1/2 tsp smoked paprika
1 bay leaf
1 tsp lemon juice
pinch chilli flakes
700ml hot vegetable stock
400g can chopped tomatoes
300ml passata
3 tbsp tomato purée
handful cherry tomatoes
(optional: cream cheese to taste)

  1. Heat the butter and oil in a large pan. Soften the onion for 8-10 minutes, then add the garlic for a further 2.
  2. Stir in the barley and herbs and cook for 1 minute. Add stock, chopped tomatoes, lemon juice, passata, tomato purée, and a teaspoon of salt. Stir to combine Bring to the boil and simmer for 45 minutes, stirring frequently.
  3. Add the cherry tomatoes and cook for 5-10 more minutes, until the pearl barley is ready. Turn off heat and, if desired, stir in cream cheese.

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