Tomato and Rosemary
Pearl Barley Risotto
Ingredients:
Serves: 4
1 tbsp olive oil
1 onion, chopped
2 sticks of celery, finely chopped
3 garlic cloves, finely chopped
200g pearl barley
800ml hot reduced-salt veg stock
2 x 390g cartons chopped tomatoes
½ tsp sugar
5 sprigs of rosemary, leaves only, finely chopped
1 bay leaf
25g whole almonds
125g ricotta
Preparation
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Heat the oil in a large, heavy-based pan.
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Add the onion and celery; cook gently for 8-10 minutes.
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Add the garlic and cook for 2 minutes.
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Stir in the barley; cook for 1 minute.
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Add 600ml of the stock, tomatoes, sugar, rosemary and bay leaf; bring to the boil. Simmer for 20 minutes, stirring occasionally.
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Add the rest of the stock and cook for 20-25 minutes.
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Meanwhile, heat a dry frying pan, add the almonds and shake over a low heat until toasted. Cool slightly; chop.
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Season the risotto and serve in bowls with the ricotta and toasted almonds.
Lucy Jessop © Sainsbury’s magazine