Tomato and rosemary pearl barley risotto

Step-by-step method for making Tomato and rosemary pearl barley risotto yourself.

Ingredients

Instructions

1. Heat the oil in a large, heavy-based pan. Add the onion and celery; cook gently for
   8-10 minutes. Add the garlic and cook for
   2 minutes.
2. Stir in the barley; cook for
   1 minute. Add 600 ml of the stock, tomatoes, sugar, rosemary and bay leaf; bring to the boil. Simmer for
   20 minutes, stirring occasionally. Add the rest of the stock and cook for
   20-25 minutes.
3. Meanwhile, heat a dry frying pan, add the almonds and shake over a low heat until toasted. Cool slightly; chop.
4. Season the risotto and serve in bowls with the ricotta and toasted almonds.

Nutrition