Rosemary and tomato barley risotto with mozzarella

Name: Rosemary and tomato barley risotto with mozzarella
Cook time: 55 min
Total time: 55 min
Cuisine: European, Italian, Mediterranean
Ingredients: 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

Instructions

Cook:55min

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.

Updated at: Fri, 02 Jan 2026 18:42:47 GMT