Cherry Tomato Pearled Barley Risotto

Updated: Oct 1, 2018

V - DF - RSF - NF - EF

3-4 servings


2 400g cans cherry tomatoes

2 Tbsp tomato paste

1 1/2 cups pearled barley, hulled

1 onion, finely chopped

4 garlic cloves, crushed

1-2 cups vegetable stock

1 tsp sugar (I used coconut sugar)

To serve: rocket, Basil leaves and crumbled feta (optional)

Option: Add chicken for non-vegans/vegetarians


Heat a pan skillet over a medium heat with a dollop of olive oil. Add the onion and fry until soft, then add the garlic. After 30 seconds add the pearled barley, tomatoes, tomato paste, and stock, and mix well. Bring to a boil for a minute and then reduce to a simmer. Cover and cook for 20-25 mins or until the pearled barley is soft, add extra fluid if it has evaporated and the barley is not yet soft, stir frequently until it is cooked. Once cooked serve with fresh rocket leaves, fresh basil and crumbled feta.


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