We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Heat the oil in a large, heavy-based pan. Add the onion and celery; cook gently for 8-10 minutes. Add the garlic and cook for 2 minutes.
Stir in the barley; cook for 1 minute. Add 600ml of the stock, tomatoes, sugar, rosemary and bay leaf; bring to the boil. Simmer for 20 minutes, stirring occasionally. Add the rest of the stock and cook for 20-25 minutes.
Meanwhile, heat a dry frying pan, add the almonds and shake over a low heat until toasted. Cool slightly; chop.
Barley contains beta-glucans, a soluble fibre that can help lower blood cholesterol levels. You need to eat 3g beta-glucans a day to benefit, and this recipe contains 2g per serving.
Season the risotto and serve in bowls with the ricotta and toasted almonds.
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our