Leek, tomato & barley risotto with pan-cooked cod - Good Food Middle East
Using a can of barley makes this a great shortcut risotto, ready in just 30 minutes. It's delicious, healthy, low-calorie and counts as two of your 5-a-day
Ingredients
- 2 tsp rapeseed oil
- 1 large leek (315g), thinly sliced
- 2 garlic cloves, chopped
- 400g can barley (don't drain)
- 2 tsp vegetable bouillon
- 1 tsp finely chopped sage
- 1 tbsp thyme leaves, plus a few extra to serve
- 160g cherry tomatoes
- 50g finely grated parmesan
- 2 skin-on cod fillets or firm white fish fillets
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