Pearl Barley Risotto
Preparation time
Cooking time
Total time
This mix is a great larder staple and is flavoured with sundried tomatoes and porcini mushrooms, onion and spices. It takes a short while to cook and you can add what you have to hand whether it's vegetables, meat or fish. I've you've not got the Organic Barley Risotto mix, substitute for some pearl barley and more herbs to increase the flavour and perhaps some chili. Do use a pressure cooker if at all possible otherwise it can take up to an hour to cook.
Recipe type: Main Course
Cuisine: Scottish
Serves: 4
  • 1 large onion
  • 325 gr risotto mix or 300 gr pearl barley
  • A selection of vegetables: peas, beans, carrotts. Allow at least 50 gr cooked vegetables per person
  • Cooked meat or fish - at least 50 gr per person.
  • Fresh herbs
  • Rapeseed or olive oil
  • Salt and pepper to taste - you might not need any!
  1. Heat the oil in a pan (or in the pressure cooker)
  2. Gently cook the onion for 5 minutes.
  3. Add the Risotto Mix or Pearl Barley to the pan. Add a few sprigs of herbs.
  4. Add 500 ml water and either bring to pressure in the pressure cooker and cook for 15 minutes or boil in the pan until softened.
  5. When cooked, remove the sprigs of herbs. Add the meat or fish and heat through well.
  6. Check the seasoning and add salt and pepper to taste.
Recipe by Edinburgh Foody at