Vegan Barley Tomato Risotto
Recipe for Tomato Risotto made with Barley. Barley is healthy whole grain with many health benefits. It is also Vegan.
| Servings | Prep Time |
| 2serving | 10minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 1/2Cup barley
- 11/2Cups water
- 2Tablespoons olive oil
- 6Cloves garlicFinely Chopped
- 1 onionFinely chopped
- 5 Tomatoes
- 200Grams Mushrooms
- 2teaspoons red chilliFlakes
- To taste salt
- 1Tablespoon Tomato Ketchup
Instructions
- Wash Barley and drain the water. In a Pan heat water on high flame, when the water starts boiling add washed barley. Lower the flame and stir occasionally. Switch off the gas when water has evaporated, barley should be cooked by now.
- Wash the Tomatoes and pierce them with a fork and microwave for 3-4 minutes. If the skin is still not pealing off microwave for another minute or two.
- Remove the skin of the tomatoes and puree them along with herbs in a mixer grinder.
- Wash & Clean the mushrooms and slice them
- In a pan heat oil and add the garlic. Stir till golden brown and add onions.
- When the onions become translucent and the edges of the onions become golden in colour add tomato puree and cook till it becomes thick and oil starts appearing on the edges of the pan.
- Add chilly flakes , tomato sauce and tobasco and stir.
- Add mushrooms and stir well for 3-4 minutes.
- Add Cooked barley and salt. Stir gently.
- Serve Hot. Garnish with fresh herbs.
Recipe Notes
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Healthy Risotto Recipe
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