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Tomato and rosemary pearl barley risotto
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Karen Thomas
Tomato and rosemary pearl barley risotto
Recipe by Lucy Jessop
Serves: 4
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
335Kcal
Fat
11gr
Saturates
3gr
Carbs
52gr
Sugars
9gr
Fibre
2gr
Protein
11gr
Salt
1.3gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 sticks of celery, finely chopped
- 3 garlic cloves, finely chopped
- 200g pearl barley
- 800ml hot reduced-salt veg stock
- 2 x 390g cartons chopped tomatoes
- ½ tsp sugar
- 5 sprigs of rosemary, leaves only, finely chopped
- 1 bay leaf
- 25g whole almonds
- 125g ricotta
Step by step
-
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.
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Meanwhile, heat a dry frying pan, add the almonds and shake over a low heat until toasted. Cool slightly; chop.
TipBarley 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.
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Season the risotto and serve in bowls with the ricotta and toasted almonds.