Smoky chickpea & pearl barley risotto
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Smoky chickpea & pearl barley risotto

By Liberty Mendez

Swap regular risotto rice for chickpeas and pearl barley to make this smoky chipotle-flavoured risotto. Add extra chipotle if you like it spicy

  • Prep:10 mins
    Cook:50 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 490
  • fat 11g
  • saturates 2g
  • carbs 81g
  • sugars 0g
  • fibre 7g
  • protein 14g
  • salt 0.6g

Ingredients

  • 2 tbsp rapeseed oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tsp paprika
  • 400g can chopped tomatoes
  • 800ml vegetable stock
  • 400g chickpeas, drained and rinsed
  • 300g pearl barley, rinsed
  • 2-3 tbsp chipotle paste (depending on how spicy you like it)
  • 2 tbsp low-fat crème fraîche (or vegan crème fraîche)

Method

  1. Heat the oil in a large saucepan over a medium heat, add the onion and fry for 5 mins to soften slightly. Add the garlic and paprika, and fry for a further 30 seconds until fragrant. Tip in the tomatoes, stock, chickpeas, pearl barley and chipotle paste.

  2. Bring to the boil, cover with a lid and simmer for 35-40 mins until the pearl barley is tender but retains a little bite. Serve with a swirl of crème fraîche and a grinding of black pepper.

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