Barley Risotto with Tomato & Dill
Servings 4
Calories 132kcal
Ingredients
- 1/2 cup pearl barley rinsed
- 1 tsp olive oil
- ¼ large red onion sliced
- 3 cloves garlic minced
- 1 tin of diced tomatoes 398 ml
- 2 tsp dry dill
- 1 tsp dried rosemary
- 1 tsp dried parsley
- Pinch of red pepper flakes optional
- 2 tbsp tomato paste
- sea salt & pepper to taste
- 1 ½ cups hot water
- freshly grated parmesan optional but so good!
Instructions
- In a medium sauce pot, heat olive oil over medium heat. Add sliced onions and stir. Cook for about 5 minutes until the onion is soft. Stir in the garlic. Careful not to burn, stir for about a minute
- Add in the barley, tomatoes, spices, tomato paste and 1 cup of the hot water. Stir it all together and let it simmer for 40-50 minutes, occasionally stirring
- Add in ¼ cup of hot water after 15 minutes and then again 15 minutes later to make sure the barley still has liquid to cook in.
- Sprinkle with freshly grated parmesan
Nutrition
Calories: 132kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Sodium: 238mg | Potassium: 395mg | Fiber: 5g | Sugar: 4g | Vitamin A: 260IU | Vitamin C: 14.1mg | Calcium: 55mg | Iron: 2.1mg