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Pearl barley risotto with tomato | www.karlasnordickitchen.com

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


  • 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


  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.