Tomato Pearl Barley Risotto

This is the richest, tomato-y risotto I’ve ever had and it was absolutely delicious. I always make my risotto with Pearl Barley instead of rice as it is much higher in fibre and just as delicious!

Total time to make: 1 hour

Ingredients (serves 2)

  • 40g Pearl Barley, rinsed with water
  • 1 tin chopped Tomatoes
  • 1 tsp Tomato Puree
  • 1 tbsp Olive Oil
  • 10 Cherry Tomatoes, halved
  • 4 Garlic Cloves, finely chopped
  • 2 Celery Sticks, finely chopped
  • 1 Vegetable Stock Cube
  • 1 tsp mixed Italian Herbs
  • 1 tsp dried Basil
  • 1 tsp Balsamic Vinegar
  • Five 2cm square chunks of vegan Mozzarella

Method:

  1. Heat the Olive Oil in a medium pan on a low heat
  2. Sauté the Garlic for 2 minutes and then add the Celery for a further 5 minutes
  3. Mix through the Pearl Barley and then add the tinned Tomatoes and the remaining ingredients
  4. Combine well and bring to the boil
  5. Then cover with a lid and simmer on a low heat for 35 minutes, make sure you stir every 5-10 minutes
  6. Add the vegan Mozzarella and combine. Place the lid back on and simmer for a further 10 minutes
  7. Serve on a bed of Spinach with some more Mozzarella or Nutritional Yeast Flakes. Enjoy!

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