Barley Risotto

We ordered a copy of the new cookbook: Jerusalem by Yotam Ottolenghi & Sami Tamimi. We have 2 other cookbooks by them and like them very much. I went through the book and chose Barley Risotto with Marinated Feta as the first recipe to make from the book.

This is an unusual dish and I didn’t like it as much as other dishes we have cooked from the book. I did however like the Marinated Feta, and will use that part of the dish in other ways.

Barley Riotto with Marinated Feta

Jerusalem

Yotam Ottolenghi & Sami Tamimi

200g pearl barley

30g unsalted butter

90ml olive oil

2 small celery stalks, cut into 5mm dice

2 small shallots, cut into 5mm dice

4 garlic cloves, cut into 2mm dice

4 thyme sprigs

½ tsp smoked paprika

1 bay leaf

4 strips of lemon rind

1/4tsp chilli flakes

400g tin chopped tomatoes

700ml vegetable stock

300ml passata

1 tbsp caraway seeds

300g feta, broken roughly into 2cm pieces

1 tbsp fresh oregano leaves

salt

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.

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 flakes, tomatoes, stock, passata (Tomato Puree)  and 1/2 a tablespoon of salt. Stir to combine. Bring the mixture to a boil, then reduce to a very gentle simmer and cook for 45 minutes, stirring frequently to make sure the risotto does not catch on the bottom of the pan. When ready, the barley should be tender and most of the liquid absorbed.

Meanwhile, toast the caraway seeds in a dry pan for a couple of minutes. Then lightly crush them so that some whole seeds remain. Add them to the feta with the remaining olive oil and gently mix to combine.

Once the risotto is ready, check the seasoning and then divide it between four shallow bowls. Top each with the marinated feta, including the oil, and a sprinkling of oregano leaves.