Barley Risotto with Hunt’s® Tomatoes, Smoked Bacon and Spinach

RecipeImages_rd2 copy_0013_Barley risotto with Tomatoes, smoked bacon and spinach

Prep Time 15 MIN

Cook Time 45 MIN

Serves 4


  • 2 cans (398 mL each) Hunt’s® Tomato Sauce
  • 1 small can (156 mL) Hunt’s® Tomato Paste
  • 1 ¼ cup (310 mL) pearl barley
  • 1 onion, finely chopped
  • 2 tbsp (30 mL) olive oil
  • 1 cup (250 mL) vegetable broth
  • 1 cup (250 mL) smoked bacon, cut into small cubes
  • ¾ cup (175 mL) fresh Parmesan cheese, grated
  • 2 cups (500 mL) baby spinach
  • 3 tbsp (45 mL) butter


  1. In a pot, fry the barley, bacon and onion in oil over medium heat until the onion becomes translucent.
  2. Add the Hunt’s® Tomato Sauce
  3. Add the Hunt’s® Tomato Paste
  4. Add vegetable broth.
  5. Bring to a boil, cover and let simmer over low heat for approximately 40 minutes, stirring from time to time.
  6. When the mixture is almost fully absorbed, add the Parmesan, spinach and butter. Mix gently, adjust seasoning and serve right away.
  7. Increase the quantity of liquid until desired texture/consistency (to taste)

Chef's Tip:

Serve with two cups of arugula lettuce and a mildly acidic dressing.