Barley Risotto with Marinated Feta
Slightly modified from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi.- Ingredients:
- 1 cup pearl barley, rinsed and drained
- 2 Tbsp unsalted butter
- 5 Tbsp olive oil
- 2 small celery stalks, diced
- 2 small shallots, diced
- 4 cloves of garlic, minced
- 4 sprigs of thyme
- 1/2 tsp smoked paprika
- 1 bay leaf
- 4 strips of lemon peel
- 1/4 tsp chile flakes
- 1 14 oz can of diced tomatoes
- Scant 3 cups vegetable stock
- 1 6 oz can tomato paste
- 2 tsp caraway seeds
- 8 oz feta
- 1 Tbsp fresh oregano leaves
- Salt and pepper
Melt the butter and 2 Tbsp. oil in a very large frying pan or a soup pot. Cook celery, shallots, and garlic over gentle heat for 5 mins. Add barley, thyme, paprika, bay leaf, lemon, chile 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 to an hour.
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 remaining oil and fresh oregano leaves.
Yield: 4 servings