Pearl barley risotto with rocket and feta

35 mins
? 2 portions
Recipe from:

1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
150g pearl barley, rinsed and drained
1 tin (400g) of chopped tomatoes
2 tbsp tomato puree
30g basil, chopped
100g feta
rocket leaves, to serve

Heat the oil in a large saucepan, add the onion and garlic and cook for 5 mins. Add the pearl barley, tinned tomatoes, tomato puree, and basil. Fill the empty tomato can with water and add this too. Stir well, cover and bring to boil, then reduce the heat and simmer stirring from time to time, for 20 – 25 mins until the pearl barley is tender.
Crumble the feta into the risotto and season to taste. Serve in bowls, topped with some rocket and basil.

Price: £2.50 (based on Sainsbury’s prices)
Notes: Quick and easy.

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