Rosemary and tomato barley risotto with mozzarella
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.
1.Heat olive oil in a large saucepan over medium heat; cook onion, garlic, capsicum and rosemary for 5 minutes or until tender.
2.Add barley; cook, stirring, for 1 minute. Add stock, tomatoes, passata, sugar and rind; bring to the boil. Reduce heat to low; cook, stirring occasionally, for 45 minutes or until barley is tender. Season to taste.
3.Spoon risotto into bowls; top with mozzarella, drizzle with chilli oil and sprinkle with parsley.
