Tomato Pearl Barley Risotto

• 1 cup pearl barley
• 1 can diced tomatoes
• 2 cups vegetable stock
• 1 onion
• 2 garlic cloves
• 1 lemon
• 1 tablespoon butter
• 2 tablespoons creme fraiche
• 1 handful grated parmesan
• 1 splash sherry
• 2 sprigs thyme
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon coriander
• 1/2 teaspoon chili flakes
• 1 pinch salt
• 1 pinch pepper

1. Dice onion and garlic. Heat butter in a large sauce pan on a medium high heat, add onion, then garlic. Saute and add thyme leaves, paprika, coriander, chili flakes, oregano, and salt & pepper.
2. Add pearl barley and stir everything together. Deglaze the pan with sherry and allow alcohol to burn off. Add tomatoes (then rinse the can with some water and add that too). Add vegetable stock then reduce heat and simmer until the barley is cooked through (approx. 30 minutes). Stir constantly to stop the risotto sticking to the pan.
3. Once cooked, remove from heat. Add lemon zest and juice, creme fraiche, and most of the parmesan. Taste and adjust seasoning. Spoon the risotto into bowls, garnish with a couple of thyme leaves and sprinkle with the rest of the parmesan.

pearl barley, tomatoes, vegetable stock, onion, garlic, lemon, butter, creme fraiche, handful, sherry, thyme, paprika, oregano, coriander, chili flakes, salt, pepper

Taken from food52.com/recipes/39949-tomato-pearl-barley-risotto (may not work)