09/12/2025
This alternative risotto is PERFECT to batch. It stores beautifully and is delicious just as it is or with fried chorizo, cream and parmesan!
Serves 4
200g Pearl barley
1 Stock cube
900ml Water
300g Cherry tomatoes
4 Garlic cloves
1. Boil the kettle. Combine the pearl barley, stock cube, boiled water and cherry tomatoes in a large saucepan. Mince the garlic and add to the pan. Season, stir to combine.
2. Place the pan on a medium heat and bring the risotto to a simmer. Cook for 30 minutes with the lid on the pan until the pearl barley is cooked through.
Store in an airtight container in the fridge for up to 4 days.
