Sundried Tomato & Feta Pearl Barley Risotto

This is a Recipe I saw an easy home cook foodie Instagram account share and the original recipe was taken from the Tesco website. I had a bag of pearl barley in the cupboard and didn’t know it could be used to make risotto so this a new meal to my rotation and I’m excited to play around with flavours a bit.

Ingredients

Method

  1. Heat a tablespoons of oil from the sundried tomato jar in a large, lidded saucepan over a medium/low heat.
  2. Add the chopped onion and garlic to the pan to cook, stirring occasionally, until both are soft and translucent. Stir in the pearl barley, sundried tomatoes, chopped tomatoes and stock.
  3. Bring to the boil, then cover and reduce the heat to low. Simmer for 30-40 mins, stirring occasionally, until the barley is just cooked and all the liquid has been absorbed.
  4. Give the barley a good stir, ensuring the risotto is creamy. Season with pepper and stir in the chopped feta cheese. Serve and enjoy!
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Ruth Writes is a 30-something Liverpool based blog covering mid-size fashion, pescatarian food and beauty.

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