Main Dishesdeliciouslyella
Balsamic Roasted Tomato & Barley Risotto
This rich tomato risotto is nourishing, comforting and very easy to make. A no-fuss recipe, simply pop the tomatoes in the oven and let the risotto bubble away. We’ve swapped traditional risotto rice for pearl barley and chickpeas, making it more nutritious, plus you don’t have to stir it continuously (a win on a busy day!). The tomatoes are also roasted in balsamic vinegar for an intense, deep flavour. It’s simple, delicious and packed with goodness.
👥 4 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●frying pan
- ●pan
📝 Preparation Steps
1
Preheat oven to 200°C fan / 425°F and arrange the tomatoes on a baking tray. Drizzle with 1 tablespoon olive oil and the balsamic vinegar; roast in the oven for 10–⏱️ 15 minutes, tossing occasionally, until soft and then set aside.
olive oil2 tablespoonsbalsamic vinegar2 tablespoons
2
Meanwhile, put 1 tablespoon of olive oil into a frying pan, add the onion and fry for ⏱️ 5 minutes until slightly softened. Then add the garlic, tomato purée and paprika; fry for ⏱️ 1 minute until fragrant.
olive oil2 tablespoonsonion1garlic3 clovestomato purée1 tablespoon
3
Pour in the chopped tomatoes, vegetable stock, pearl barley and chickpeas. Bring to the boil and simmer for 40–⏱️ 45 minutes with the lid on, until the barley is soft with a little bite. Stir in the miso paste, basil and ½ the roasted tomatoes. Season to taste.
pearl barley7 oz
4
Serve with a swirl of pesto, if you like, and a sprinkling of basil leaves. Top with the remaining roasted tomatoes and a drizzle of olive oil.
basil leaves1.7 ozolive oil2 tablespoons
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