Balsamic Roasted Tomato & Barley Risotto
Total Time
50 minutes
Prep Time
0 seconds
Cook Time
50 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 14 oz cherry tomatoes
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 onion
- 3 cloves garlic
- 1 tablespoon tomato purée
- 1 tablespoon sweet smoked paprika
- 1 x 14 oz tin chopped tomatoes
- 17 fl oz vegetable stock
- 200g pearl barley
- 240g canned chickpeas
- 1 tablespoon brown rice miso paste
- 1.7 oz basil leaves
- dollop of pesto
- pinch of sea salt & black pepper
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Preparation
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
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