Barley Risotto

Ingredients

2 tbsp butter

1 onion, diced finely

1 red pepper, diced finely

1 zucchini, diced finely

1 carrot, diced finely

2 garlic cloves, minced

3 tbsp tomato paste

1 tsp dried thyme

1 tsp oregano

½ tsp chili flakes

250 g pearl barley

700 ml vegetable stock

2 tbsp creme fraiche (or soft goat cheese)

1 handful grated parmesan

salt and pepper

Directions

Heat butter in a large sauce pan or Dutch oven on a medium high heat, add vegetables and saute for 6-7 minutes until they soften and start to brown.

Add the tomato paste and garlic as well as the thyme, chili flakes, oregano, and salt & pepper. Cook for 60-90 seconds.

Add pearl barley and stir everything together then add all of the vegetable stock and reduce heat to a simmer until the barley is cooked through (about 30 minutes). Stir constantly to stop the risotto sticking to the pan.

Once cooked, remove from heat and add the créme fraîche, and parmesan. Adjust seasoning and eat hot.

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Barley Risotto