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Tomato Pearl Barley Risotto - delicious one pan light but filling summer dish! Crammed with tomato flavour and 'hidden' veggies this is super easy comfort food. Vegan and gluten free. Recipe on thecookandhim.com

Tomato Pearl Barley Risotto

Prep: 10 mins | Cook: 20 mins | Total: 30 mins | Quantity: 2 generous servings

Ingredients

  • drizzle of olive oil
  • 1 red onion – peeled and finely diced
  • 1 red pepper – pips removed and flesh cut into strips
  • 4 cloves garlic – peeled and crushed
  • 1 cup (150g) pearl barley – rinsed and drained
  • 2 cups (500ml) passata
  • 2 tblsp tomato puree
  • 4 sun dried tomatoes
  • 1 tblsp coconut sugar
  • 2 sprigs fresh rosemary – needles only, finely chopped (or sub with 1 tsp dried rosemary)
  • 10 cherry tomatoes – halved
  • few fresh basil leaves – shredded
  • salt and pepper
  • large frying pan with fitting lid

Instructions

  1. In a large frying pan saute the onion, red pepper and garlic in a drizzle of olive oil over a medium heat until softened and the onion turns lightly translucent
  2. Add the pearl barley, passata, 1 cup (250ml) water, tomato puree, sun dried tomatoes, coconut sugar and rosemary and stir well
  3. Cover and simmer for 20 minutes, stirring occasionally (careful of the steam when removing the lid to stir!)
  4. Mix in the cherry tomatoes and basil leaves and bubble for a further minute to warm the tomatoes through
  5. Check seasoning and add salt and pepper as necessary

Notes

  • I've put this serves 2 generously - and I mean generous!  If you want to serve with bread or a salad it will easily serve 3-4.  But we were very hungry the first time I made this and ate the lot between just the two of us ??
  • I've also made this and had it cold the next day and it's just as delicious!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/tomato-pearl-barley-risotto/