Creamy tomato risotto with barley, roasted tomato pesto and tuna!
Stir well again to coat the barley with the olive oil. Cook for 2 more minutes until the the barley is warmed through. Then add some hot vegetable stock.
Gently simmer the barley for about 3 minutes over medium heat until the vegetable stock has disappeared more or less. Gradually add extra vegetables stock to the barley until it's nearly tender. Check regularly. Once the barley is almost tender, take the pan off the heat and add the butter, homemade tomato pesto and a drop of chili sauce.
Remove the bay leaf first. Then scoop the creamy barley tomato risotto onto deep plates. Garnish with the canned tuna and fresh arugula. Serve piping hot.