Tomato, Leek and Spinach Pearl Barley Risotto

Winter is upon us..... well 'comfort food' season is upon us.  This year has had it's share of wet cold days, so what a perfect time to cook up a yummy stew, soup or even risotto!

Personally, I am not the biggest fan of rice based risotto, so I wanted to find a rice alternative that tasted great.  This is when I came across pearl barley!

I have a basic, yet satisfying risotto recipe that is easy to make.... you can even make it while you're tending to your chores around the home. This recipe serves 4.

Pearl barley: Great and healthy alternative to rice and pasta!

Ingredients


2 cups of washed pearl barley
1 leek
2 shallot bulbs OR 1 purple onion chopped finely
1 small packet of spinach
1x 450g tin of chopped tomatoes
1L liquid stock
1 cup of white wine or water
1 tbs crushed garlic
1 tbs olive oil

Method


1. In a dry and heated pan, place the pearl barley and stir around until lightly toasted (about 5 minutes). Put to the side.
2. Heat oil in same pan and place the garlic, leek and shallot bulbs and stir until golden.
3. Add the pearl barley and stir to combine.  Add spinach, liquid stock and wine/water and give a gentle stir.  Add more water or wine if required (the water should be completely covering everything). Bring to boil for a couple of minutes then bring down to simmer.

Simmering away....

4. Continue to simmer and stir occasionally until almost reduced.
5. When almost reduced, add the crushed tomatoes and stir.  Continue to simmer until reduced.
6. Serve with a sprinkling of parmy cheese.

Pearl barley risotto served with a side of garlic brussel sprouts (optional)