Name: Tomato and basil barley risotto
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: Serves 4–6
Ingredients: 300 g (10½ oz/1½ cups) barley (soaked, drained and rinsed, see Tip); 20 g (¾ oz) butter; rocket (arugula) salad, to serve (optional); 125 ml (4 fl oz/½ cup) white wine (optional); 6 ripe tomatoes, coarsely chopped; 50 g (1¾ oz/½ cup) finely grated parmesan cheese; 3 garlic cloves, crushed or finely chopped; 2 tablespoons olive oil; handful fresh basil, leaves and stalks, plus extra to serve; 1 litre (35 fl oz/4 cups) good-quality vegetable stock

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
3 hr 30

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

It’s important to use the reddest, ripest tomatoes you can find as they are what will give this recipe its rich flavour.

Ingredients

handful fresh basil, leaves and stalks, plus extra to serve
1 litre (35 fl oz/4

Main course
Pasta
Vegetarian

Method

Roughly tear half the basil leaves and finely chop all the stalks. Reserve the remaining leaves to serve. Bring the stock to the boil in a small saucepan.

Heat the olive oil in the insert pan of a slow cooker or a frying pan over medium–low heat. Add the garlic, tomatoes, torn basil leaves and chopped stalks and cook, stirring occasionally, for 5 minutes, or until softened and the tomat

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Ingredients

Method

Part of