Pearl Barley Risotto with Tomato and Parmesan
The best whole grain pearl barley risotto with tomato and Parmesan cheese. Don't look any further!
Danish, International, Nordic
oz. (400 gr.)
cooked pearl barley
of diced tomatoes
of tomato paste
finely chopped fresh thyme
from 1 bundle of fresh basil
cayenne pepper or dried chilli flakes
125 gr. Finely grated parmesan
Extra grated Parmesan cheese for garnish
Fry the finely chopped onion and garlic in olive oil for a few minutes in a hot pan .
Add chopped tomatoes and tomato concentrate and stir well .
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.
Add the cooked pearl barley and toss in the grated Parmesan.
Finally add the coarsely chopped basil and serve the pearl barley risotto with extra parmesan and some nice olive oil.