Pearl Barely, Butter Bean & Cherry Tomato Risotto With Feta and Olives

Matte Black Bowls
by Matte Black Bowls
4 People
35 min

This super cosy and one pot vegetarian main dishes is the perfect recipe to bring out when you are having people over for a fuss-free dinner, or when you want an easy meal with limited and affordable ingredients that you can make in a big batch and bowl up easily through the week.

Using pearl barley instead of rice brings a lovely nutty texture to this dish, and has the added nutritional benefits and high fibre of the grain. The toppings are what really bring the dish to life: salty and punchy olives and feta, fragrant basil, and a good quality olive oil.

Pearl Barely, Butter Bean & Cherry Tomato Risotto With Feta and Olives
Recipe details
  • 4  People
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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Ingredients
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 ½ CUP/300g pearl barley, rinsed and drained
  • 2 x 14oz tins cherry tomatoes
  • 1 x 14oz tin of Butter Beans
  • 1 tsp sugar
  • ½ CUP feta cheese
  • Handful of olives
  • Basil leaves, to serve
  • Extra Virgin Olive Oil, to serve
Instructions
Heat the oil in a large saucepan, and when hot add the onions. Cook for 5 minutes until translucent and add the garlic - cook for 2 further minutes. Rinse the pearl barley under cold water in a sieve and then add to the pan with tinned cherry tomatoes, butter beans, sugar and 1 tsp salt. Fill both of the empty tomato tins with water and add. Stir well, cover and bring to the boil, then reduce the heat. Stir occasionally for 20- 25 minutes until the pearl barley is tender.
Transfer to a serving dish and top with the crumbled feta, olives, basil leaves and a sprinkle of salt and drizzle of oil.
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