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Tomato Risotto with Barley & Tuna
Creamy tomato risotto with barley, roasted tomato pesto and tuna!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 people
Calories per serving 511 kcal
Ingredients
- 6,5 oz quick cook barley (185 g)
- 3 oz good quality canned tuna (85 g)
- 2 tbsp onion chopped
- 1 small garlic clove chopped
- 1 tsp unsalted butter 10 g
- 1 cup vegetable stock 240 ml, hot
- ½ cup homemade tomato pesto 120 g
- 1 bay leaf
- a handful fresh arugula
- hot chili sauce
- 1 tbsp olive oil
- salt
Instructions
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Add the olive oil to a large non-stick pan and place it over medium heat until hot. Then add the bay leaf, chopped garlic and onion.
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Stir well and cook the onion for a few minutes until it starts to soften. Then add the barley to the pan. Season with a little pinch of salt.
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Stir well again to coat the barley with the olive oil. Cook for 2 more minutes until the the barley is warmed through. Then add some hot vegetable stock.
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Gently simmer the barley for about 3 minutes over medium heat until the vegetable stock has disappeared more or less. Gradually add extra vegetables stock to the barley until it's nearly tender. Check regularly. Once the barley is almost tender, take the pan off the heat and add the butter, homemade tomato pesto and a drop of chili sauce.
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Stir well again until the risotto looks bright orange. Cover the pan and let the barley risotto rest for another 2 minutes until tender. Then check the seasoning and add extra chili sauce or salt to taste if necessary.
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Remove the bay leaf first. Then scoop the creamy barley tomato risotto onto deep plates. Garnish with the canned tuna and fresh arugula. Serve piping hot.
