Lemon-Kissed Tomato Barley Risotto

I was all ready to share with you some tasty zucchini-centric meals this week.

However, my zucchinis  were side-lined in the fridge once I went on a mission to find tomatoes. It is easy to find red imposters. You know, the things that look like tomatoes but don’t taste like tomatoes… but I wanted summer fresh tomatoes. My quest brought me to my closest farmer’s market where I quickly scurried from stall to stall, sniffing their tomatoes. Sniffing out the imposters.

Sadly, unlike the Jean Talon market in Montreal, there are limited samples so I had to resort to my nose to find the best tomatoes.

All of a sudden, it hit me. Tomato. I smelled it. I found my winning tomatoes. Bright red smallish heirloom tomatoes that looked lumpy and stout.  The flavour did not disappoint. I brought home 2 pints to make this risotto I had bookmarked last year, waiting for this summer’s tomato bounty.

Super simple to make, I can’t believe it has been so long since I’ve made a risotto. Dump all the ingredients into a pot, let it simmer until the barley is tender. Towards the end, I kept adding more and more stock until a creamy, yet chewy barley risotto was attained. Positively drenched in silky tomatoes, speckled with chunks of garlic, with a hint of lemon and thyme and a depthness from smoked paprika, this made a delicious end-of-summer meal.

Sadly, now that I have re-discovered barley risottos, I have very little barley left. I don’t plan on replenishing it, either. I suppose I will have to try out spelt berries risottos, instead!

Of course the real quandary is whether to buy a HUGE bushel crate of San Marzano tomatoes. A Portuguese grocer near my home is selling them for $19. I bet they would be wonderful all roasted and I could try my hand at canning. But could I eat my way through all of the tomatoes?

Here are some other whole grain risottos I have my eye on:

Rustic Rebel Risotto from Radiance 4 Life
Red Beet Risotto with Walnuts from Big Vegan
Easy Creamy Tomato Barley Risotto from Vegan Yum Yum
Creamy Barley Risotto with Thyme and Star Anise from Let Them Eat Vegan
Tempeh Orzilla from Post Punk Kitchen
Pesto Risotto with Roasted Zucchini from Post Punk Kitchen
Saffron Speltotto with Roasted Cherry Tomatoes from River Cottage

This is my submission to this month’s Bookmarked Recipes, to this week’s Eat Make Grow, and to My Kitchen, My World for Italy.

Spanish Lentil and Squash Stew with Roasted Garlic

Who likes garlic? I mean, really likes garlic? I probably shouldn’t scare the garlic-shy from this recipe, because it was really tasty. And didn’t leave me with garlic breath, so it couldn’t have been that potent with 14 cloves of garlic.

Ten of those garlic cloves are roasted, so they don’t really count towards the scary garlic count. Although, I almost had second thoughts as I dumped in 4 cloves of raw garlic at the end of making this stew. I shouldn’t have doubted Anya’s genius, though.

This recipe comes from The New Spanish Table, and I had been eyeing this recipe for months (I first mentioned it on my list of things to make with butternut squash back in November and again in January!). Honestly, I waited too long.  This is a lovely, hearty stew that is both savoury but still slightly sweet.  Lentils fill the stew as its base, and the butternut squash and red peppers add colour and sweetness. A head of roasted garlic brings a mellow sweetness as well. The peppers are both boiled and pan-fried for a contrast in flavour and texture (but I feel like this step could be skipped if you are pressed for time). And while I stated I don’t want to muck with Anya’s genius, I made a slight modification to her recipe, that I think lent to its prowess. Instead of adding in two fresh tomatoes (nothing with a fresh taste is around during the winter!), I added 1 cup of passata (strained tomatoes) at the end. This is where you get a silky tomato base for the stew that complements the squash, bell pepper and lentils so well.

I love it when I am surprised by a dish; but I shouldn’t have been.

This is my submission to Deb for this week’s Souper Sundays, to this month’s My Legume Love Affair, hosted by Jaya at Desi Soccer Mom, and E.A.T. World for Spain.