Recipe: Saffron pearl barley risotto with oven-roasted tomatoes

INGREDIENTS

Oven-baked tomatoes with thyme

1 kg tomatoes

1 bunch thyme

5 tbsp olive oil

1 pinch salt

1 garlic cloves

2 tsp maple syrup

Freshly ground pepper

Saffron pearl barley

250 g pearl barley

1 small onion

1 tbsp olive oil

750 ml vegetable stock

approx. 20 saffron threads

200 ml soy cream

2 tbsp yeast flakes

1 pinch salt

Topping

1 tbsp parsley

1 - 2 tsp thyme leaves, basil

2 tsp lemon zest

Freshly ground pepper

Allergens are marked in bold

Preheat the oven to 180°C (CircoTherm®) or 200°C (top/bottom heat).

Mix the olive oil with the salt, pepper, finely chopped garlic and maple syrup.

Rinse the tomatoes and thyme, and pour the garlic oil over them. Roast the marinated tomatoes with the thyme in a roasting pan at 200° (top/bottom heat) for approx. 20 minutes.

Peel and dice the onion and sauté in a saucepan with some olive oil until translucent. Add pearl barley and saffron, and pour in the vegetable stock. Simmer gently for approx. 25 minutes. Stir occasionally while cooking. As soon as the pearl barley has soaked up the vegetable stock, add the soy cream, yeast flakes and saffron, and continue to cook until the risotto is creamy and al dente. Season with a little olive oil, parsley, salt and pepper and allow to rest on the hob for 5-10 minutes with the lid closed.

Serve the finished pearl barley risotto with the oven-roasted tomatoes and topping.