Pearly Barley Risotto
This one-pot wonder packs in goodness, and even the littlest of family members will love to dig in. Pearl barley is a great way to add lots of lovely texture into meals. Rich in fibre, it will nourish
the gut and promote healthy digestion.
- 10 Mins.
- 45 Mins.
- 6 portions
Ingredients
1 tbsp oil (vegetable, rapeseed, olive)
1 onion, chopped.
1 carrot peeled and diced.
½ red pepper, deseeded and diced
1 clove garlic, crushed.
100g pearl barley
500ml unsalted vegetable stock
40g sweetcorn
50g peas
30g Parmesan cheese, grated (or dairy-free alternative)
4 cherry tomatoes roughly chopped.
1 onion, chopped.
1 carrot peeled and diced.
½ red pepper, deseeded and diced
1 clove garlic, crushed.
100g pearl barley
500ml unsalted vegetable stock
40g sweetcorn
50g peas
30g Parmesan cheese, grated (or dairy-free alternative)
4 cherry tomatoes roughly chopped.
Method
- Preheat the oven to 140˚C fan / 275˚ F / Gas Mark 1.
- Heat the oil in a shallow saucepan or frying pan. Add the onion, carrot, pepper and garlic and fry for 3 to 4 minutes.
- Add the pearl barley and stir to coat in the vegetables.
- Add the stock. Bring up to the boil, cover with a lid and place in the oven for 45 minutes or until most of the liquid has been absorbed and the barley is just cooked.
- Add the sweetcorn and peas.
- Remove the lid and put back into the oven for 10 minutes. Add the cheese and tomatoes and stir through before serving.
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