recipes
Tomato and burrata pearl barley risotto
2025-05-16
Ingredients
1 tbsp olive oil (Borges)
1 tbsp butter (Benna)
1 red onion, chopped
4 cloves garlic, chopped
1 tbsp chopped fresh thyme and rosemary
1 tbsp smoked paprika
1 red pepper, chopped
150g pearl barley, rinsed
1 heaped tbsp. tomato paste
400g tomato polpa (SPA)
400ml hot vegetable stock (SPA)
12 cherry tomatoes, halved
1 burrata
Handful baby basil leaves and grated Parmesan for serving
Method
Start by frying the garlic and onion with the oil and butter for 3 minutes. Add in the rosemary, thyme, smoked paprika and red pepper and cook for 2 minutes. Next, add in the barley and tomato paste and cook for 2 minutes before adding in the tomato polpa and hot stock. Stir well, bring to the boil and cook for 20 minutes. Add in the cherry tomato halves and cook for a further 10-15 minutes. To serve, cut up the burrata and stir in, along with a handful of basil leaves. Spoon into deep bowls and serve with grated Parmesan and extra basil leaves.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.