Tomato and barley risotto faces


First published in 2015
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Pearl barley risotto faces

Easy tomato sauce

Soak the pearl barley in water overnight, then drain well
For the tomato sauce, blanch the tomatoes for a few seconds in a pan of boiling water then transfer to a bowl of iced water. Peel the skins, remove the seeds and dice the flesh
Place a pan over a low-medium heat and add olive oil. Once the oil is hot, sweat the shallots and garlic. Add the diced tomatoes and 200ml of vegetable stock and cook for 15 minutes
Transfer to a blender and blitz until smooth. Pass through a sieve and set aside
For the risotto, place a heavy-based pan over a medium heat and add vegetable oil. Once the oil is hot, add the diced shallots and crushed garlic and cook until transparent
Add the pearl barley and fry gently for 2 minutes. Then, add the tomato sauce, a little at a time, stirring constantly until all the sauce has been absorbed
Gradually add the remaining stock, stirring at regular intervals until the barley is tender and all the stock has been absorbed
  • 600ml of vegetable stock
One by one, cook the baby corn, green beans, carrot and beetroot - it is important you cook this last - in lightly salted boiling water for 2 minutes each. Strain and set aside
Stir in the Parmesan and divide the risotto onto 4 plates, shaping each mound into a circle
Arrange the vegetables on top to make faces (carrots for mouth, corn for nose, beetroot for eyes and beans for eyebrows) and serve immediately
First published in 2015
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