Smoky Aubergine Pearl Barley Risotto Recipe | Heart Healthy Recipes | Tesco Real Food

Ingredients

• 2 tbsp olive oil
• 1 large red onion, finely chopped
• 2 tsp smoked paprika
• 2 tbsp tomato purée​
• 30g pack fresh basil, leaves and stalks separated, stalks finely chopped
• 300g pearl barley
• 400g tin chopped tomatoes
• 1 vegetable stock cube, made up to 1ltr
• 1 dried bay leaf (optional)
• 2 aubergines (about 300g each), cut into 3-4cm chunks
• 8 whole large garlic cloves, unpeeled
• 300g pack whole cherry tomatoes
• 40g walnut halves
• 125g ricotta