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Pearl barley and tomato risotto recipe

50 ratings

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. See method

Serves 4
10 mins to prepare and 40 mins to cook
492 calories / serving
Freezable
Healthy
Vegetarian

Ingredients

100g sundried tomatoes (drained weight), finely chopped, plus 1 tbsp oil from the jar
1 onion, finely chopped
3 garlic cloves, crushed
15g fresh parsley, stems finely chopped, leaves roughly chopped
350g pearl barley
400g tin chopped tomatoes
1 reduced-salt vegetable stock cube, made up to 600ml
100g Greek-style salad cheese, crumbled

If you don't have any pears, try using apples

Each serving contains

Energy
2080kj
492kcal 25%
Fat
13g 19%
Saturates
5g 23%
Sugars
8g 9%
Salt
1.7g 29%

of the reference intake
Carbohydrate 83.5g Protein 14.1g Fibre 3.7g

Method

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.

See more Family dinner ideas