Name: Rosemary and tomato barley risotto with mozzarella
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion (80g), chopped finely; 2 clove garlic, crushed; 1 red capsicum (bell pepper) (200g), sliced; 1 tablespoon fresh rosemary, chopped finely; 1 1/2 cup (300g) pearl barley; 1.25 litre (5 cups) vegetable stock; 400 gram (12½ ounces) canned diced tomatoes; 1 cup (280g) bottled tomato passata; 2 teaspoon caster (superfine) sugar; 2 teaspoon finely grated lemon rind; 200 gram (6½ ounces) buffalo mozzarella, torn; 1 tablespoon chilli-infused olive oil; 1/2 cup loosely packed fresh flat-leaf parsley leaves

Rosemary and tomato barley risotto with mozzarella

Mozzarella is rather delightfully known as 'fior di latte', literally meaning 'flower of the milk'. It provides a wonderfully creamy and mild balance to the spice in this rosemary and tomato barley risotto.

Ingredients

1 tablespoon olive oil

1 onion (80g), chopped finely

2 clove garlic, crushed

1 red capsicum (bell pepper) (200g), sliced

1 tablespoon fresh rosemary, chopped finely

1 1/2 cup (300g) pearl barley

1.25 litre (5 cups) vegetable stock

400 gram (12½ ounces) canned diced tomatoes

1 cup (280g) bottled tomato passata

2 teaspoon caster (superfine) sugar

2 teaspoon finely grated lemon rind

200 gram (6½ ounces) buffalo mozzarella, torn

1 tablespoon chilli-infused olive oil

1/2 cup loosely packed fresh flat-leaf parsley leaves

Method

1.Heat olive oil in a large saucepan over medium heat; cook onion, garlic, capsicum and rosemary for 5 minutes or until tender.

2.Add barley; cook, stirring, for 1 minute. Add stock, tomatoes, passata, sugar and rind; bring to the boil. Reduce heat to low; cook, stirring occasionally, for 45 minutes or until barley is tender. Season to taste.

3.Spoon risotto into bowls; top with mozzarella, drizzle with chilli oil and sprinkle with parsley.

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Ingredients

Method

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