Karlas Nordic Kitchen

  • Home
  • About Me
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Desserts
    • Salads
    • Bread & Cakes
    • Articles and Reviews
    • Recipe Index
  • Press
  • Contact
    • Contact Me
    • Photography
    • Disclaimer & Copyright
    • Sitemap
  • Food Tours in Copenhagen
You are here: Home / Recipes / Pearl Barley Risotto with Tomato and Parmesan

Pearl Barley Risotto with Tomato and Parmesan

16/11/2014 by Julie Karla 4 Comments

I made this pearl barley risotto with tomato and parmesan the other day and it’s definitely a new favorite amongst my whole grain risotto recipes. Maybe you’ve already seen my pumpkin risotto with pearl barley and I’ve also made another version with cauliflower and spelt instead of pearl barley. It’s only in Danish, but I will post it here on Karla’s Nordic Kitchen in the nearest future. Meanwhile, you can see how it looks right here.

Pearl barley risotto with tomato | www.karlasnordickitchen.com

Easy and quick pearl barley risotto with tomato

This pearl barley risotto with tomato and parmesan is easy to prepare and super quick to make, which is just what you need, when you get home from work around 6.00 pm and feel hungry! It has rescued me many times and stopped me from spending way to much money on take away.

I made this dish together with some lamb chops that my husband brought home with him from Iceland, but I imagine that chicken or pork would be just as great a match, if not better!

I’ve also added some cayenne pepper to give the dish a delicious spark of flavor but chili flakes is just as good! And remember to drizzle the finished pearl barley risotto with lots of high quality olive oil. It really takes the dish to an even higher level.

Pearl barley risotto with tomato

Pearl barley risotto with tomato | www.karlasnordickitchen.com
5 from 1 vote
Print

Pearl Barley Risotto with Tomato and Parmesan

The best whole grain pearl barley risotto with tomato and Parmesan cheese. Don't look any further!

Course Main Course
Cuisine Danish, International, Nordic
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 people
Author Julie Karla

Ingredients

  • 14 oz. (400 gr.) cooked pearl barley
  • 1 can of diced tomatoes (240 gr.)
  • 1 tbsp of tomato paste
  • 1 tsp cane sugar
  • 1 onion
  • 2 cloves garlic
  • 2 tbsp finely chopped fresh thyme
  • Leaves from 1 bundle of fresh basil roughly chopped
  • 1/4 tsp cayenne pepper or dried chilli flakes
  • 1/2 tsp salt
  • 4.4 oz 125 gr. Finely grated parmesan
  • Olive oil
  • Extra grated Parmesan cheese for garnish

Instructions

  1. Fry the finely chopped onion and garlic in olive oil for a few minutes in a hot pan .
  2. Add chopped tomatoes and tomato concentrate and stir well .
  3. Add finely chopped thyme, cayenne pepper, salt and sugar, and season to taste. Remember! Cayenne pepper is strong so adjust, if you do not want it so strong.
  4. Add the cooked pearl barley and toss in the grated Parmesan.
  5. Finally add the coarsely chopped basil and serve the pearl barley risotto with extra parmesan and some nice olive oil.

Pearl barley risotto | www.karlasnordickitchen.com

Swedish Goat dreaming about Pearl Barley Risotto

Swedish goats dreaming about Pearl Barley Risotto

Related Nordic Recipes:

Danish Round Pancakes for Christmas
Chickpea Flatbread with Icelandic Salmon
Easy Quinoa Salad Recipes

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)

Filed Under: Dinner, Lunch, Recipes

« Cottage Cheese Toppings
Organic Roast Pork with Crackling and a secret Danish ingredient »

Comments

  1. AvatarMegan says

    28/04/2017 at 0740

    just found your sight because of a youtube commenter and wow does it look amazing so far (i am not usually impressed by sights)

    I can not thank you enough for making the print option so friendly and concise

    I look forward to trying all these recipes

    only suggestion i would make is to clarify the box above the rate this recipe was not sure if it was related to the rating or what 🙂

    Reply
  2. AvatarMoira says

    13/09/2017 at 0740

    5 stars
    This looks lovely, I’m very food of barley which is a far more interesting grain than rice which is really rather characterless. Barley has great texture and flavour wonderful to use ‘risotto’ style.

    Reply
    • Julie KarlaJulie Karla says

      15/09/2017 at 0740

      I totally agree Moira, Love barley!

      Reply

Trackbacks

  1. Como perder peso sem sacrifícios - BodyScience Blog says:
    04/10/2017 at 0740

    […] carbonara light, um risoto de cevadinha e manjericão, um esparguete com beterraba assada ou uma lasanha vegetariana são algumas […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Julie Author
Welcome to Karla's Nordic Kitchen. Copenhagen based food blogger hoping to inspire with a blog full of easy healthy recipes - all with a Nordic twist! Read More...

subscribe  to  get  a  free cookbook with nordic recipes

https://www.youtube.com/watch?v=RDdCH95hB5Y

SEARCH FOR A NORDIC RECIPE

Follow on Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

New Article: Nordic Ingredients

Gooselings| Nature photography | www.karlasnordickitchen.com

New Scandinavian Cooking And Ingredients

Most Popular Posts

  • Spelt Crackers on www.karlasnordickitchen.com Spelt Crackers
  • Pearl Barley risotto with pumpkin Barley risotto with pumpkin
  • Healthy Avocado Breakfast | www.karlasnordickitchen.com Healthy Avocado Breakfast

Connect with us!

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2017 • Julie Karla – Copenhagen, Denmark

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.