Garlic and tomato pearl barley risotto

4 servings

60 minutes

Garlic-tomato risotto made from pearl barley is an amazing blend of Italian culinary tradition and an unusual choice of grain. Pearl barley absorbs the aromas of tomatoes, basil, and garlic, transforming into a tender, rich dish with a hint of spiciness from red pepper. Traditionally, risotto is made with rice, but this version gives the dish a more pronounced texture and intense flavor. Feta and cilantro complete the composition by adding freshness and creamy tenderness. This dish is perfect for a cozy dinner, delighting with rich Mediterranean notes and a warm, comforting taste.

Energy value per serving

• Calories: 156.1
• Proteins: 4.2g
• Fats: 3.2g
• Carbohydrates: 29.9g

Ingredients

• Coriander leaves: to taste
• Pearl barley: 0.5 glass
• Olive oil: 1 tsp
• Tomatoes: 3 pc
• Garlic: 1 clove
• Basil: 1 tsp
• Red pepper flakes: 0.3 tsp
• Tomato paste: 2 tbsp
• Sugar: 0.5 tsp
• Salt: to taste
• Vegetarian feta cheese: to taste

Cooking steps

1. Add oil to the pot and, once heated, add chopped garlic. Cook until the garlic turns golden.

   Required ingredients:

   • Olive oil: 1 teaspoon
   • Garlic: 1 clove

2. Add pearl barley, tomatoes, basil, tomato paste, red pepper, salt and sugar along with a cup of hot water. Stir and cook for 40-50 minutes, stirring occasionally to prevent the grains from sticking together and adding hot water as needed since the pearl barley should be covered with water.

   Required ingredients:

   • Pearl barley: 0.5 glass
   • Tomatoes: 3 pieces
   • Basil: 1 teaspoon
   • Tomato paste: 2 tablespoons
   • Red pepper flakes: 0.3 teaspoon
   • Salt:  to taste
   • Sugar: 0.5 teaspoon

3. When the risotto is ready, season to taste and divide into bowls. Sprinkle with feta cheese and cilantro on top. Serve the dish hot.

   Required ingredients:

   • Coriander leaves:  to taste
   • Vegetarian feta cheese:  to taste