SW recipe: Pearl barley and seafood risotto

Ready in 50 minutes

Serves 4


1 large fennel bulb, trimmed and sliced, any fronds reserved
3 sweet peppers (red, orange or yellow), deseeded and cut into small chunks
300g dried pearl barley
300g passata with garlic and onions
400g fresh or frozen and thawed mixed seafood


Bring 800ml water to the boil in a saucepan, then reduce the heat. Place a frying pan over a medium heat and add the fennel, peppers and 3 tbsp water.

Cover and cook for 5 minutes or until softened.

Uncover the frying pan and stir in the pearl barley, passata, 200ml of the hot water and a little seasoning.

Reduce the heat and simmer until all the liquid is absorbed, stirring often. Keep adding the hot water until it has all been absorbed and the pearl barley is tender, 30-35 minutes.

Add the seafood and cook, stirring often, for 5 minutes or until all the liquid is absorbed, the seafood has heated through and the pearl barley is cooked. Serve hot, with any fennel fronds scattered over.


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