Pearl barley risotto with ratatouille

Prep time: 20 mins     Cook time: 45 mins 

Serves: 4

This is a recipe for comforting and filling vegan risotto using pearl barley. I add ratatouille vegetables to complement this super-healthy dish. You can mix the vegetables to your liking. I am using a variety to add more flavour.

Pearl barley is high in fiber and helps with reducing cholesterol and blood sugar levels. 

You may serve as a main (serves 4) or as a side to your fish or grilled chicken (serves 6).

1 small courgette (cut into 2 cm slices)

2 Chinese aubergines, sliced (or a small globe aubergine cut into chunks)

150 g cherry tomatoes

1 bell pepper, cut into chunks

1 small red onion, cut in wedges

1 Tbsp olive oil

1 Tbsp balsamic vinegar

1 cup (250 ml) pearl barley

1 Tbsp vegetable oil

1 small onion, chopped

3 garlic cloves, chopped

1.5 tsp thyme

1 tsp rosemary

2 Tbsp tomato puree

2.5 cups vegetable stock

6 sun-dried tomatoes in oil, chopped

salt and black pepper

a handful of basil leaves, to serve

1. For the ratatouille vegetables: pre-heat the oven to 180*C. Add the courgette, aubergine, cherry tomatoes, pepper and onion to ovenproof dish and drizzle with olive oil and balsamic vinegar. Season with salt and pepper. Put in the oven to bake for 40 mins, take out halfway through to mix.

2. For the risotto: add vegetable oil and chopped onion to a pan and cook for about 5 mins to soften. Add garlic, thyme, rosemary and pearl barley. Mix well and cook on medium heat for about 1 to 2 minutes making sure the garlic is not going brown (it will taste bitter). Add tomato puree and vegetable stock and bring to a boil. Cover with lid and allow to simmer for about 30 mins or until barley is soft and the stock is absorbed. You may need to top up with a little extra water as you go.

3. Add sun-dried tomatoes and give it another 5 mins. 

4. Roasted ratatouille vegetables should be ready - take them out the oven. Take the risotto off the heat, add 1/3 of roasted vegetables along with juices and mix with barley. Taste and season more with salt and pepper if necessary.

5. Divide the risotto into 4 bowls, top up with more roasted vegetables and garnish with fresh basil leaves.

6. Enjoy!