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Smoky chickpea & pearl barley risotto

Smoky chickpea & pearl barley risotto

A star rating of 4.2 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Swap regular risotto rice for chickpeas and pearl barley to make this smoky chipotle-flavoured risotto. Add extra chipotle if you like it spicy

  • Freezable
  • Healthy
Nutrition: Per serving
low inkcal490
low infat11g
high infibre7g


  • 2 tbsp rapeseed oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tsp paprika
  • 400g can chopped tomatoes
  • 800ml vegetable stock
  • 400g chickpeas, drained and rinsed
  • 300g pearl barley, rinsed
  • 2-3 tbsp chipotle paste (depending on how spicy you like it)
  • 2 tbsp low-fat crème fraîche (or vegan crème fraîche)


  • STEP 1

    Heat the oil in a large saucepan over a medium heat, add the onion and fry for 5 mins to soften slightly. Add the garlic and paprika, and fry for a further 30 seconds until fragrant. Tip in the tomatoes, stock, chickpeas, pearl barley and chipotle paste.

  • STEP 2

    Bring to the boil, cover with a lid and simmer for 35-40 mins until the pearl barley is tender but retains a little bite. Serve with a swirl of crème fraîche and a grinding of black pepper.

Goes well with

Recipe from Good Food magazine, January 2022


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A star rating of 4.2 out of 5.6 ratings

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