This recipe has been in my cook book for a while and only last weekend I decided to give it a go. While I was making it, I wasn’t sure if it would turn out nicely but after having a little taste of it mid-way through, I was pleasantly surprised how well the flavour combination worked. This dish will definitely become one of our regulars.
Ingredients (serves 4):
1 tbs olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
1 medium red capsicum, sliced
1 tbs fresh rosemary, finely chopped
1 1/2 cups pearl barley
1.25L (5 cups) vegetable stock
500g fresh tomatoes, processed
2 tsp finely grated lemon rind
200g buffalo mozzarella, torn
1/2 cup fresh flat-leaf parsley leaves
Method:
Heat olive oil in a large saucepan over medium heat; cook onion, garlic, capsicum and rosemary for 5 minutes or until tender. Add barley; cook, stirring, for 1 minute. Add stock, tomatoes and rind; bring to the boil. Reduce heat to low; cook, stirring occasionally, for 45 minutes or until barley is tender. Season to taste. Spoon risotto into plates; top with mozzarella and sprinkle with parsley.
SOKBerry 