Pearl barley and carrot risotto with cumin and coriander

Serves: 2



  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tbsp butter
  • 1 tbsp olive oil (Borges)
  • 1 small red chilli, finely chopped
  • 3 carrots, peeled
  • 160g pearl barley (Tesco)
  • 1 tsp ground cumin
  • Salt and pepper
  • 600ml hot vegetable stock
  • 2 spring onions, finely sliced
  • 100ml cream, optional (Benna)
  • 2 tbsp roughly chopped fresh coriander
  • Few salad leaves and extra coriander to garnish


Start this recipe by heating the oil and butter in a pan and sauté the chopped onion, garlic and chilli together for 4 minutes until soft. Cut the carrots in half horizontally, then into slices cutting on the angle. Add to the pan along with the cumin and fry for 2 minutes. Next, add in the pearl barley, hot vegetable stock and season well with salt and pepper. Bring to the boil, lower the heat and place on a lid and continue to cook for 40-45 minutes or until the barley is cooked through. Add in the sliced spring onion, coriander and cream if using and cook for just 1 minute more. Serve immediately into deep bowls and garnish the top with extra coriander leaves and small salad leaves.
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View Maltese Italian Trulli

Risotto tal-‘pearl barley’ u zunnarija bil-kemmun u kosbor


  • basla, mqatta’ b’mod fin
  • 3 sinniet tewm, mqatta’ b’mod fin
  • mgħarfa butir
  • mgħarfa żejt taż-żebbuġa
  • bżaru aħmar żgħir mqatta’ b’mod fin
  • 3 karrotti, imqaxxra
  • 160g ‘pearl barley’
  • kuċċarina kemmun
  • melħ u bżar
  • 500ml stokk tal-ħaxix sħun
  • 2 basliet, imqatta’ rqaq
  • 100ml krema
  • 2 mgħaref kosbor frisk imqatta’
  • ftit weraq tal-insalata u kosbor żejda biex iżżejnu


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