Pearl barley risotto with cherry tomatoes, light basil pesto, thyme and toasted pine nuts

Pearl barley risotto with cherry tomatoes, light basil pesto, thyme and toasted pine nuts

Made with Cherry Tomatoes

Mutti Cherry Tomatoes complement your food with their rich, sweet and intense flavor. They grow in southern Italy, where they are harvested and sorted carefully to maintain their incredible taste and freshness. They are perfect for fish dishes or to bring tomato flavor to your focaccias, pastas and sauces.

40 min (COOK TIME: 25 min / PREP TIME: 15 min)

4 people

Ingredients

  • 400 g pre-cooked pearl barley
  • 250 g of Mutti Cherry Tomatoes
  • 1 tbsp Mutti double concentrate
  • 1 onion
  • Fresh thyme
  • Fresh basil
  • Extra virgin olive oil
  • Pepper

For the pesto

  • 30 g basil leaves
  • 50 g pine nuts
  • 1 tbsp lemon juice
  • 1 tbsp grated parmesan
  • 3 tbsp extra virgin olive oil
  • Salt and pepper
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Method

  1. Toast the pine nuts in a frying pan and put half in a mixer, setting aside the other half to garnish the dish.
  2. Add the basil, lemon juice, parmesan, oil, salt and pepper to the mixer. Blend intermittently for a few seconds and set aside.
  3. Peel the onion and slice thinly. Fry in a saucepan with 2 tablespoons of extra virgin olive oil for a few minutes. Add the cherry tomatoes and double concentrated and mix well.
  4. Also add the loose thyme leaves, a few basil leaves and ground pepper to taste. Pour the pre-cooked barley and parmesan cheese into the pan and leave for a few minutes to allow it to take on the flavour. If it gets too dry, add a few tablespoons of hot water. Mix well until a soft cream forms.
  5. Divide the pearl barley risotto into four dishes and serve with toasted pine nuts, a few teaspoons of light pesto and fresh basil.

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Also made with: Cherry Tomatoes


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