Squashed tomato, basil and garlic barley risotto recipe | delicious. Magazine
Savor a light and flavorful summer risotto with pearl barley, squashed tomatoes, basil, and garlic. Serves 4, easy to make.
Ingredients
- 2 tbsp olive oil
- Knob of butter
- 1 large white onion, finely chopped
- 2 garlic cloves, finely chopped
- 300g pearl barley
- 150ml white wine
- 800ml-1 litre good-quality
- vegetable stock, hot
- 40g grated vegetarian Parmesan, plus extra to serve
- 100g ricotta
- 6 fresh tomatoes, roughly chopped
- Handful fresh basil leaves
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