Saucy Tomato and Barley Risotto with Marinated Feta
 
 
A rich and saucy tomato and barley risotto topped with marinated feta from Ottolenghi's Jerusalem cookbook.
Yield: 4 servings
Ingredients
  • 1 cup (200 g) pearl barley
  • 2 tbsp unsalted butter
  • 6 tbsp olive oil, divided
  • 2 small shallots, minced
  • 4 garlic cloves, minced
  • 4 thyme sprigs
  • ½ tsp smoked paprika
  • 1 bay leaf
  • 4 strips lemon peel
  • ¼ tsp aleppo pepper flakes
  • 1 (14 oz) can crushed tomatoes
  • 3 cups vegetable broth
  • 1¼ cups tomato passata
  • 1 tbsp nigella seeds
  • 10.5 oz feta, broken into 1-inch pieces
  • 1 tbsp fresh oregano leaves
  • salt and black pepper, to taste
Instructions
  1. Rinse the barley with cold water and set in a fine mesh sieve in the sink to drain completely.
  2. Meanwhile, in a large pan melt the butter with 2 tbsp of the olive oil over medium heat. Add the shallots and garlic to the pan. Saute for 5 minutes, or until soft. Stir in the drained barley, thyme, paprika, bay leaf, lemon peel, aleppo pepper flakes, tomatoes, crushed tomatoes, vegetable broth, and tomato passata. Bring to a boil, then lower to a simmer. Cook for 45 minutes, stirring frequently, or until barley is tender.
  3. Toast the nigella seeds in a small skillet until fragrant, about 1-2 minutes. Add them to the feta along with the remaining 4 tbsp of olive oil. Toss gently to combine.
  4. Once the risotto is ready, season it to taste with salt and black pepper. Divide among serving bowls. Top with the feta and oregano leaves. Serve immediately.
Notes
Recipe from Jerusalem
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2023/03/saucy-tomato-and-barley-risotto-with-marinated-feta.html