Squashed tomato, basil and garlic barley risotto
- May 2010
- Serves 4
- Takes 10 min to make, 30 min to cook
This summery vegetarian risotto recipe is made with pearl barley; a filling alternative to arborio rice that has a wonderfully earthy flavour.
- 16.7g (6.5g saturated)
- 21.6g protein
- 74g (8.3g sugar)
- 2 tbsp olive oil
- Knob of butter
- 1 large white onion, finely chopped
- 2 garlic cloves, finely chopped
- 300g pearl barley
- 150ml white wine
- 800ml-1 litre good-quality
- vegetable stock, hot
- 40g grated vegetarian Parmesan, plus extra to serve
- 100g ricotta
- 6 fresh tomatoes, roughly chopped
- Handful fresh basil leaves
- Heat 1 tbsp olive oil and the butter in a large sauté pan, add the onion and 1 garlic clove and soften over a low heat for 8 minutes. Increase the heat and add the pearl barley, coating in the buttery onion mixture. Toast until the grains are opaque.
- Add the wine and simmer until absorbed, then add the hot stock, a ladleful at a time, waiting until each one has been absorbed before adding the next. Stir continuously until all the stock is absorbed and the barley is just tender – about 20 minutes. Season, remove from the heat and stir through the Parmesan and a heaped spoonful of the ricotta.
- Meanwhile, heat the remaining olive oil in a frying pan over a medium heat, then add the tomatoes and remaining garlic. Cook until the tomatoes are just softened but still holding their shape.
- Fold half the tomato through the risotto, then divide among warmed serving plates. Top with the remaining tomato and ricotta, then garnish with the basil leaves and sprinkle with extra Parmesan before serving.
If you are not vegetarian, bacon or pancetta would add a lovely smoky flavour to this dish.
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