“Risotto” in quotation marks because this doesn’t require half the effort of making ‘normal’ risotto!  Shortcuts all the way!  🙂

Serves 1:  2CC, 1 Fat, 2 Veg, 1 Prot

100g cooked pearl barley

5ml olive oil

50g finely chopped onion

1/4 tsp crushed garlic

200g tomato (I would suggest peeling it first – super easy!  Just pour boiling water over, leave for a couple of minutes and the tomato skin will peel off very easily)

A sprig of rosemary

20g tomato paste

300ml chicken stock

30g crumbled low-fat feta

 

Fry onion and garlic in olive oil for a few minutes.  Add rest of ingredients plus 300ml chicken stock.  Simmer on low heat until most of the water is reduced.  Remove the rosemary sprig (what is left of it).  The dish should have a ‘mushy’/risotto like consistency.

Serve with feta