Rosemary and tomato barley risotto with mozzarella

Mozzarella is rather delightfully known as 'fior di latte', literally meaning 'flower of the milk'. It provides a wonderfully creamy and mild balance to the spice in this rosemary and tomato barley risotto.

  • 55 mins cooking
  • Serves 4
  • Print


Rosemary and tomato barley risotto with mozzarella
  • 1 tablespoon olive oil
  • 1 onion (80g), chopped finely
  • 2 clove garlic, crushed
  • 1 red capsicum (bell pepper) (200g), sliced
  • 1 tablespoon fresh rosemary, chopped finely
  • 1 1/2 cup (300g) pearl barley
  • 1.25 litre (5 cups) vegetable stock
  • 400 gram (12½ ounces) canned diced tomatoes
  • 1 cup (280g) bottled tomato passata
  • 2 teaspoon caster (superfine) sugar
  • 2 teaspoon finely grated lemon rind
  • 200 gram (6½ ounces) buffalo mozzarella, torn
  • 1 tablespoon chilli-infused olive oil
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves


Rosemary and tomato barley risotto with mozzarella
  • 1
    Heat olive oil in a large saucepan over medium heat; cook onion, garlic, capsicum and rosemary for 5 minutes or until tender.
  • 2
    Add barley; cook, stirring, for 1 minute. Add stock, tomatoes, passata, sugar and rind; bring to the boil. Reduce heat to low; cook, stirring occasionally, for 45 minutes or until barley is tender. Season to taste.
  • 3
    Spoon risotto into bowls; top with mozzarella, drizzle with chilli oil and sprinkle with parsley.

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