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Pearl Barley and Tomato Risotto


  • 1 tbps. Truly Grass Fed Unsalted Butter
  • ½ cup Sundried Tomatoes, finely chopped
  • 1 cup Onion, finely chopped
  • 3 Garlic Cloves, crushed
  • 1 cup Pearl Barley
  • 1 ½ cup Crushed Tomatoes (tinned)
  • 3 cup vegetable Stock
  • ½ cup Truly Grass Fed Sharp Cheddar Cheese
  • Fresh Thyme


  1. Heat the butter in a large saucepan over a medium-low heat.
  2. Add the onion and garlic and cook, stirring occasionally, for 5-7 mins until soft and translucent.
  3. Stir in the pearl barley, sundried tomatoes, crushed tomatoes and stock.
  4. Bring to the boil, then cover and reduce the heat to low. Simmer for 30-40 mins, stirring occasionally, until the barley is just cooked and all the liquid has been absorbed.
  5. Add ¼ cup grated cheddar and stir heavily until risotto is creamy. Season with salt and pepper.
  6. Serve with the rest of the cheddar cheese and fresh thyme.

Keywords: unsalted butter, sharp cheddar, main, pasta