Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 3tablespoons light olive oil
- 1 small onion, finely chopped
- 150grams pearl barley
- 1/2 cup white wine
- 1L chicken stock, hot
- 50grams Parmesan cheese, freshly grated
- 1tablespoons thyme, finely chopped
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- 1 red capsicum, deseeded and thinly sliced
- 1 zucchini, diced
- 150grams cherry tomatoes
Description
This rich and delicious risotto uses barley for its chewy texture and slightly sweet flavour. The addition of roasted vegetables makes this a warm and satisfying meal.
Method
Step 1 of 3
Preheat the oven to 200°C. Heat 1 tablespoon of the oil in a large saucepan over a medium heat. Add the onion and cook for about 5 minutes, stirring frequently, until softened. Then add the barley, stir to mix, and cook gently for 1-2 minutes.
Step 2 of 3
Stir the wine into the pan and leave to cook until all the liquid has been absorbed. Then add the stock a ladleful at a time, stirring constantly, allowing the liquid to be fully absorbed before adding more. Once all the liquid has been absorbed, add the Parmesan and thyme, and season to taste. Remove from the heat.
Step 3 of 3
Meanwhile, arrange the red capsicums, zucchini, and tomatoes in a baking tray. Drizzle over the remaining oil and season with salt and pepper. Transfer therapy to the oven and roast the vegetables for 20-25 minutes, stirring occasionally, until cooked through and golden. Stir the roasted vegetables into the risotto and serve immediately.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.