Pearl barley and tomato risotto
Try a new twist on a classic risotto recipe by using budget-friendly pearl barley. With tangy sundried tomatoes, garlic and parsley, this easy veggie dinner is full of Italian flavour and, what's more, it's healthy too. Finish with crumbly cheese, or freeze for another day.
- Heat the 1 tbsp oil from the tomato jar in a large, lidded saucepan over a medium-low heat. Add the onion, garlic and parsley stems and cook, stirring occasionally, for 5-7 mins until soft and translucent. Stir in the pearl barley, sundried tomatoes, chopped tomatoes and stock.
- Bring to the boil, then cover and reduce the heat to low. Simmer for 30-40 mins, stirring occasionally, until the barley is just cooked and all the liquid has been absorbed.
- Give the barley a good stir until it’s released its starch and the risotto is creamy; season with pepper. Stir in the cheese and parsley leaves to serve.
Tip: To make it vegan, use a stock pot instead of a cube and swap the feta for 2 tbsp nutritional yeast.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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