Tomato barley risotto

Ingredients

• 1 tbsp Extra virgin olive oil
• 1 head Large onion, finely chopped
• 3 clove Garlic cloves, crushed
• 2 pcs Celery stalk, diced small
• 1 pcs Carrots, cleaned, diced
• 240 ml Barley, hulled
• 80 ml Red wine
• 350 ml Cherry tomatoes
• 950 ml Vegetable broth, bouillon or consomme, low sodium
• 2 tsp Italian seasoning
• 80 ml Parmesan cheese, freshly grated
• 1 tbsp Fresh parsley leaves, chopped
• 1 tsp Rosemary leaves, chopped
• 2 pinch Salt and freshly ground black pepper to taste

Method

1. Heat the pan on a medium heat then add a splash of oil. Add onion and fry until slightly caramelised.
2. Add garlic, celery and carrot and sauté for a few minutes.
3. Add barley and wine and cook until reduced.
4. Add in cherry tomatoes, bouillon and herbs. Bring to a boil and simmer for 25-30 minutes, stirring every few minutes.
5. Once the barley is almost done add the cheese, parsley and rosemary. Taste for seasoning, adjust as required.
6. Enjoy!