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Fish & Seafood

Pearl Barley and Seafood Risotto

Rethink your risotto with this delicious seafood version using pearl barley instead of traditional rice.

Serves 4

Difficulty
Easy
Preparation Time
Less than 10 minutes
Cooking Time
30 minutes to 1 hour
Bob's  Kitchen Recipe Card

Ingredients for  4  Servings

  • 400g
    Mixed seafood
  • 1
    Large fennel bulb, trimmed and sliced, fronds reserved
  • 3
    Peppers (Red, Yellow or Orange)
  • 300g
    Pearl barley
  • 300g
    Passata with garlic and onions

Approximate Times

  • Preparation :
    Less than 10 minutes
  • Cooking :
    30 minutes to 1 hour

Method

  1. Bring 800ml water to the boil in a saucepan over a high heat, then reduce the heat to low.
  2. Place a lidded frying pan over a medium-high heat and add the fennel, peppers and 3 tbsp of water. Cover and cook for 5 minutes or until slightly softened.
  3. Uncover the frying pan and stir in the pearl barley, passata, 200ml of the hot water and a little seasoning. Reduce the heat to low and simmer until all the liquid has been absorbed, stirring often. Keep adding the hot water in the same way until it has all been absorbed and the pearl barley is just tender - about 30-35 minutes.
  4. Add the seafood and cook, stirring often, for 5 minutes or until all the liquid has been absorbed, the seafood has heated through and the pearly barley is cooked. Serve hot, with any fennel fonds scattered over.