Try a new twist on a classic risotto recipe by using Hogarth’s 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.
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 Vegetable Stock Cube, made up to 600ml.
100g Greek-style Salad Cheese, crumbled.
Instructions
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.
