"A fresh and filling summer dish with lively flavours of tomato, feta and basil."
Tomato pearl barley risotto with chicken and feta
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Prep time: 10mins
Cook time: 1hr
Serves or Makes: 4
Recipe Card
ingredients
- 1 finely chopped onion
- 2 cloves finely chopped garlic
- 200 gram pearl barley
- 700 milliliter chicken stock
- 3 cut into chunks chicken breasts
- 1/2 juiced lemon
- 1 pack mushrooms, quartered
- 1/2 pack feta, crumbled
- 1 pack cherry tomatoes, halved
- 1 tin plum tomatoes
- 1 tbsp tomato purée
- 1 tbsp roasted and chopped hazelnuts
- small bunch basil
- 1 tsp chilli flakes
- Salt & pepper
Method
Step 1
Heat a large pan with oil. Add the onion, cook until softened, add the garlic and chicken. Cook until all the skin of the chicken has just turned white.
Step 2
Add the pearl barley, cherry tomatoes, plum tomatoes, lemon juice, basil, chilli flakes, mushrooms, salt & pepper and stir. Add half the stock to begin with, stir and boil for 50 minutes, stirring now and again until the pearl barley is tender. Add more stock throughout if needed.
Step 3
Garnish with crumbled feta, roasted hazelnuts, a few basil leaves and add salt & pepper if needed.