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 Time10minutes
Cook Time15minutes
Total Time25minutes
Servings3people
AuthorJulie Karla
Ingredients
14oz. (400 gr.) cooked pearl barley
1can of diced tomatoes(240 gr.)
1tbspof tomato paste
1tspcane sugar
1onion
2clovesgarlic
2tbspfinely chopped fresh thyme
Leavesfrom 1 bundle of fresh basilroughly chopped
1/4tspcayenne pepper or dried chilli flakes
1/2tspsalt
4.4oz125 gr. Finely grated parmesan
Olive oil
Extra grated Parmesan cheese for garnish
Instructions
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.