Tomato and pearl barley risotto with feta
Serves: 4
Total time: 
Recipe photograph by Dan Jones
Tomato and pearl barley risotto with feta
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
493Kcal
Fat
14gr
Saturates
8gr
Carbs
73gr
Sugars
12gr
Fibre
3gr
Protein
17gr
Salt
1.3gr
Karen Burns-Booth
Karen Burns-Booth is a food and travel writer and writes her blog, Lavender and Lovage, from her French and English kitchens.
See more of Karen Burns-Booth’s recipes
Karen Burns-Booth
Karen Burns-Booth is a food and travel writer and writes her blog, Lavender and Lovage, from her French and English kitchens.
See more of Karen Burns-Booth’s recipes
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 300g pearl barley, rinsed and drained
- 2 x 400g tins Taste the Difference cherry tomatoes
- 2 tbsp tomato purée
- 1 tsp sugar
- 1 x 28g pack basil, chopped, and a few leaves reserved for garnish
- 1 x 200g pack vegetarian feta cheese
- rocket leaves, to serve
- salad, to serve
Step by step
- Heat the oil in a large saucepan, add the onion and garlic and cook for 5 minutes. Add the pearl barley, tinned cherry tomatoes, tomato purée, sugar and chopped basil. Fill both of the empty tomato tins with water and add this too. Stir well, cover and bring to the boil, then reduce the heat and simmer, stirring from time to time, for 20- 25 minutes until the pearl barley is tender.
- Crumble the feta into the risotto and season to taste. Serve in bowls, topped with some rocket and the whole basil leaves, and with a salad on the side, if you like.
