• 1 tbsp olive oil
  • 1 onion, chopped
  • 2 sticks of celery, finely chopped
  • 3 garlic cloves, finely chopped
  • 200 g pearl barley
  • 800 ml hot reduced-salt veg stock
  • 2 x 390g cartons chopped tomatoes
  • 0.5 tsp sugar
  • 5 small sprigs of rosemary, leaves only, finely chopped
  • 1 bay leaf
  • 25 g whole almonds
  • 125 g ricotta


  1. 1

    Heat the oil in a large heavy-based pan. Add the onion and celery; cook gently for 8-10 minutes. Add the garlic and cook for 2 minutes.

  2. 2

    Stir in the barley; cook for 1 minute. Add 600ml of the stock, the tomatoes, sugar, rosemary and bay leaf; bring to the boil. Simmer for 20 minutes, stirring occasionally. Add the rest of the stock and cook for 20-25 minutes.

  3. 3

    Meanwhile, heat a dry frying pan, add the almonds and shake over a low heat until toasted. Cool slightly, then chop.

  4. 4

    Season the risotto and serve in bowls with the ricotta and toasted almonds.


    Kitchen secret: barley contains beta-glucans, a soluble fibre that can help lower blood cholesterol levels. You need to eat 3g beta-glucans a day to benefit, and this recipe contains 2g per serving.

Nutritional Details

Each serving provides
  • Energy 967kj 231kcal 12%
  • Fat 10.1g 14%
  • Saturates 3.1g 16%
  • Sugars 10.7g 12%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 172kj/41kcal

Each serving provides

24.6g carbohydrate 4.8g fibre 8.0g protein

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