Barley risotto


This is similar to risotto in every way except it takes a bit longer (about 45 minutes), so start a good while before your baby’s howling like a wolf, and you don’t need to keep stirring while the liquid’s getting absorbed, freeing you up to race tiny cars.

We didn’t have any lemons so I used a bit of sumac from my Ottolenghi period.

Serves 1.5

Teaspoon of butter

1/2 stick celery, finely diced

1/2 onion, finely diced

1 clove garlic, crushed

100g pearl barley

300ml passata

400ml boiling water

Low salt veg or chicken stock cube, crumbled

Finely chopped oregano leaves or 1 teaspoon dried oregano

Zest of half a lemon

A pinch of saffron

Grating black pepper

Saute the veg in the butter, then stir through the barley and add the liquid and seasonings. Bring to a boil, reduce to a gentle simmer and cook for around 35-45 minutes, till the liquid’s absorbed and the barley’s tender.

Serve with a bit of mild cheese on top – maybe pecorino or crumbled feta.


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