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Barley, Tomato and Corn Risotto

35 min. | 507 kcal | easy |
Vegetarian, Family
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1. Setup Cut the cherry tomatoes in half. Chop the onion and herbs. Drain and rinse the corn. Put the broth cube in 3.5 2P | 5 3P cups of warm water.
2. Cook the tomatoes Heat a drizzle of oil in a large skillet over medium-high heat. Cook the onion, tomatoes and fenugreek for 2-3 minutes. Add salt and pepper.
3. Add the barley Add the tomato paste, 1 tsp. of sugar and the barley and mix well. Gradually add the broth until it is all absorbed and the barley is tender, about 20-25 minutes. Add the corn and mix.
4. Add the yogurt Add the yogurt and herbs and mix. Adjust salt and pepper to taste.
5. Plate your dish Serve the risotto and garnish with the sunflower seeds. Bon appétit!
180 ml Pearled Barley
1 unit Multicolor Cherry Tomatoes
30 ml Tomato Paste
1 unit Corn Kernels
1 unit Greek Yogourt 2%
1 unit Vegetable Broth Cube(s)
1 unit Red Onion(s)
30 g Grilled sunflower seeds
1 unit Fresh Parsley and Basil
15 ml Fenugreek spice
What you need pan
507 kcal
% daily value
% daily value
carbohydrate 92g
fat 11g
cholesterol 2mg
fiber 19g
protein 18g
saturated 2g
sodium 933mg
sugar 11g
trans 0g