I know what you’re thinking–It’s a bajillion degrees outside, and here’s a dish with roasted tomatoes and risotto. Yes, it’s probably better-suited to Autumn, but tomatoes are just coming into season right now, and while we don’t have a glut just yet, in another month, I’m (hopefully) going to be looking for ways to use them up! In the meantime, though, I wanted to give this Roasted Tomato Black Barley Risotto a try.
Barley usually screams winter and fall to me, and though I have plenty of Arborio rice in the pantry, I also have plenty of barley that should be used up. It’s one of those grains that I wish I had more recipes for, since I really like it, but you can only eat so much Beef and Barley Soup during the colder months. This risotto is aided by the tomatoes and basil, which scream summer to me. And you can’t go wrong with anything containing Parmesan.
Like most risottos, this does take a fair amount of time to make, so set aside at least 2 hours. Alternately, you can roast the tomatoes ahead of time. I suppose you could make the barley ahead of time too, but I’ve found I generally don’t care for reheated rice dishes, especially risottos–I think they’re too thick and gummy the next day. But that’s just my personal thought.
I do have to say, I found this to be a little disappointing. I don’t know if it’s because I didn’t quite cook the barley all the way–It seemed chewier than it should be. The flavor was okay…Maybe if I’d just stuck to rice I might’ve liked it better.
- 1 lb. Roma tomatoes, peeled and each cut into 4 wedges*
- 1 Tbsp olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 C chicken stock
- 2 C water
- 1 Tbsp. olive oil
- 1 shallot, finely chopped
- 1 C black barley
- 1 Tbsp. chopped fresh basil
- 1Tbsp chopped fresh parsley
- ½ C grated Parmesan cheese, plus extra
- Preheat the oven to 450 degrees F. Place the tomatoes on a baking sheet. Drizzle with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Toss to combine. Roast until the tomatoes are softened and beginning to brown, 25 to 30 minutes.
- In a saucepan, combine the chicken and water and bring to a boil over high heat. Reduce the heat to low and keep at a simmer.
- In a large, heavy saucepan or skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped shallot and saute until soft and translucent, 2 to 3 minutes. Stir in the barley and cook for 1 minute. Stir in ½ cup of the stock mixture and cook until the liquid is completely absorbed, stirring occasionally. Continue stirring in the stock mixture in ½-cup increments, cooking each time until the liquid is absorbed before adding more, until the barley is tender, 45 to 50 minutes total. Remove from the heat and fold in the tomatoes, chopped basil, parsley, and grated cheese.
- Top with additional Parmesan before serving.
Recipe Source: The Mayo Clinic
I will be taking a bit of a blogging break over the next couple weeks. This weekend I’m headed home for a couple days. Some of you already know, my uncle passed away, and his memorial will be Saturday. So I’m popping home for a quick couple of days to attend. The following week, I’m off to the International Food Blogger’s Conference in Sacramento! I’ve been wanting to attend one of these for YEARS now, and this year it finally worked out for me to be able to go. You may or may not have noticed the badge I’ve had on my sidebar for a few months now. But since these trips are basically back to back, I’m afraid I might not be able to keep up with the blog for a bit. So I figure I’ll take a small break, and see you in a couple weeks!