Warm, comforting and a healthier risotto. I don't particularly enjoy "healthifying" recipes that is best in it's true form, but this one was a surprise. The thing I like about barley instead is that it doesn't completely break down the way arborio rice would. Although it misses that creaminess you might love about risotto, it has bite that makes this meatless dish more full.
This recipe may not look like much, but can feed 4-5 people and is quite filling.
Ingredients:
- 200g pearl barley
- 3 shallots
- 1 can tomatoes
- 3 cups vegetable stock
- Tenderstem broccoli
- 5 cloves garlic
- 1 tsp chilli flakes
- 1 bay leaf
- 2 tsp paprika
- Lemon rind (1/4 lemon)
Method:
Finely chop your shallots and garlic and add them to a bot with some olive oil and a teaspoon of butter. Let it cook until softened and add your spices and lemon rind.
Once all the spices and shallots have created a consistent mix, add your can of tomatoes and let it cook for another 5 minutes. At this point you can either move on to the next step or blend your now tomato base for a smoother risotto with no tomato chunks.
Add your risotto into the tomato mixture and let it absorb the flavours for about 2 minutes.
Add your vegetable stock, stir and let it simmer for about 45 minutes - 1 hour. Add more water if needed until your barley is soft.
Five minutes before your barley risotto is cooked through, add Tenderstem broccoli to bulk up your dish.
You can eat it right away or finish your dish with some feta
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