Barley risotto with marinated feta

Name: Barley risotto with marinated feta
Yield: Serves 4
Cuisine: Israel
Ingredients: 1 tbsp caraway seeds; 300 g feta, broken roughly into 2 cm pieces; 700 ml vegetable stock; 400 g tin chopped tomatoes; 300 ml passata; 1 bay leaf; ½ tsp smoked paprika; ¼ tsp chilli flakes; 4 strips of lemon rind; 2 small celery stalks, cut into 5 mm dice; 2 small shallots, cut into 5 mm dice; 4 garlic cloves, cut into 2 mm dice; 4 thyme sprigs; 200 g pearl barley; 30 g unsalted butter; 90 ml olive oil; salt; 1 tbsp fresh oregano leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

This vegetarian main course is a dish everybody loves, particularly children. Unlike the proper Italian risotto, ours does not require the exact precision and meticulous preparation, but still tastes sensational.

Ingredients

200 g pearl barley
30 g unsalted butter
90 ml

Asia
Israel
Jerusalem
Main course
Vegetarian
Jewish
Mediterranean

Method

Rinse the pearl barley well under cold water and leave to drain.

Melt the butter and 2 tablespoons of the olive oil in a very large frying pan and cook the celery, shallot and garlic on a gentle heat for 5 minutes or until soft. Add the barley, thyme, paprika, bay leaf, lemon rind, chilli fl