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Easy Tomato Pearl Barley Risotto

Packed with delicious and nutritious flavours and ingredients this is the perfect dish. It’s great for meal prepping too! It’s also dairy free, vegetarian and vegan friendly!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4

Ingredients

  • 2 Tablespoons Extra virgin olive oil
  • 1 Large Onion, diced
  • 3 Cloves of garlic, crushed
  • 1 Red pepper, diced
  • 1 Cup Pearl barley
  • 2 Cups Passata
  • 3 Tablespoons Tomato pureé
  • 1 ½ Cup Water
  • 2 Tablespoons Coconut sugar
  • 2 Tablespoons Rosemary
  • 2 Tablespoons Thyme
  • 1 Cup Basil leaves, chopped

Instructions

  • To a large pan, heat the oil and sauteé the onion, garlic & pepper on a medium heat until the onions are lightly browned
  • Add the pearl barley, passata, tomato pureé, water, coconut sugar, rosemary and thyme, bring to the boil and then reduce for a simmer for 20 minutes
  • Add the cherry tomatoes, basil, stir to combine and cook for a further 5 minutes
  • Serve or refrigerate for 3-4 days

About the Author 

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured

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Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured.

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