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+ servings

Barley Risotto With Marinated Feta

Ingredients

  • 1 cup pearl barley, rinsed and drained
  • 2 Tbsp unsalted butter
  • 6 Tbsp olive oil
  • 2 stalks celery, diced
  • 2 small shallots, diced
  • 4 cloves garlic, minced
  • 4 sprigs thyme
  • ½ tsp smoked paprika
  • 1 bay leaf
  • 4 strips lemon peel
  • ¼ tsp chili flakes (more or less, depending on your tolerance for heat)
  • 1 (14 oz) can of diced tomatoes
  • 3 cups vegetable stock
  • 1 (6 oz) can tomato paste
  • 1 Tbsp caraway seeds
  • 10 oz feta
  • 1 Tbsp fresh oregano leaves
  • salt and pepper

Instructions

  • Melt the butter and oil in a very large frying pan or a soup pot.
  • Cook celery, shallots, and garlic over a gentle heat for 5 mins.
  • Add barley, thyme, paprika, bay leaf, lemon, chili flakes, tomatoes, stock, tomato paste, and salt. Stir.
  • Bring to a boil then turn down the heat as low as you can while still getting a simmer. Stir frequently for 45 mins.
  • Toast the caraway seeds in a dry pan and lightly crush before adding them to the cheese. Use this to top the risotto along with fresh oregano leaves.