Tomato Pearl Barley Risotto – a delicious recipe with pearl barley, tomatoes, vegetable stock, onion, garlic, lemon. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Dice onion and garlic. Heat butter in a large sauce pan on a medium high heat, add onion, then garlic. Saute and add thyme leaves, paprika, coriander, chili flakes, oregano, and salt & pepper.
2
Add pearl barley and stir everything together. Deglaze the pan with sherry and allow alcohol to burn off. Add tomatoes (then rinse the can with some water and add that too). Add vegetable stock then reduce heat and simmer until the barley is cooked through (approx. 30 minutes). Stir constantly to stop the risotto sticking to the pan.
3
Once cooked, remove from heat. Add lemon zest and juice, creme fraiche, and most of the parmesan. Taste and adjust seasoning. Spoon the risotto into bowls, garnish with a couple of thyme leaves and sprinkle with the rest of the parmesan.
267
kcal
Calories
10
g
Fat
31
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 17 ingredients. The key ingredients include: 1 cup pearl barley, 1 can diced tomatoes, 2 cups vegetable stock, 1 onion, and more.
Yes, Tomato Pearl Barley Risotto falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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