Hi guys, today’s recipe is all about hearty comfort food. This barley risotto is a great alternative to pasta with a slight twist. It involves minimal prep and doesn’t take a lot of monitoring either, so it’s great for busy days. This one would also be great for meal prep options too.
It’s nice and healthy but doesn’t involve too many fresh ingredients, so I like to keep this one in the recipe bank for the end of the week when the fridge is starting to look a little empty. The flavours are simple. And who doesn’t love Italian food? So, I think this will go down well with even the fussiest of eaters.
I’ve included olives in this one and quite a lot of them. I’m aware they’re not to everyone’s taste, so they’re more of an optional ingredient. Although, in my opinion, there’s no such thing as too many olives.
Today’s recipe is a little bit special, it’s the first one published using my new template and it’s also the first one where you can give it a rating. If you like the sound of it, please be nice!
This recipe is dairy free, nut free, soy free and vegan. Barley is a gluten-containing grain so this recipe is not suitable those with gluten intolerances or coeliacs.
Spicy Italian Barley Risotto
- 1 tsp olive oil
- A small red onion diced
- 3 cloves garlic finely chopped
- A red pepper finely chopped
- 300 g pearl barley rinsed
- A red chilli finely chopped
- 1 tbsp italian herb seasoning
- ½ tsp dried rosemary
- A tin chopped tomatoes 400g
- 500 ml vegetable stock
- A 400g tin cannellini beans drained and rinsed
- 100 g green olives pitted and halved
- Salt and pepper to taste
Add the olive oil to a large saucepan on a medium heat, then add the onion and garlic and cook for 5 minutes until fragrant and the onions have softened. Then add the barley, fresh chilli and red pepper, stir to combine and cook for a further 2-3 minutes.
Now add the dried herbs, stock and tinned tomatoes and add the lid to the pan. Reduce to a simmer and leave to cook for 30 minutes. Once ready, most of the liquid should have evaporated and barley will be chewy. Stir occasionally to ensure the barley doesn’t stick to the bottom of the pan.
Stir the beans into the risotto and cook for a further 5 minutes, uncovered. Add the olives before serving.
Serve and enjoy!
Do you guys like the sound of this barley risotto for a cosy autumn or winter evening? And to all of my fussy eaters, would you try this?
Those of you who regularly read my recipes will probably notice that this one is formatted a little differently. I installed a recipe box plugin! I’m still not sure if I like it. What do you think? Is it easier to read? Let me know if I should keep it!
Until next time,
To view previous dinner recipes, click here.