Barley Risotto With Marinated Feta Recipe

Name: Barley Risotto With Marinated Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pearl barley; 2 tablespoons unsalted butter; 6 tablespoons olive oil, divided; 2 small celery ribs, cut in 1/4 inch dice; 2 small shallots, cut in 1/4 inch dice; 4 sprigs thyme; 1/2 teaspoon smoked paprika; 1 bay leaf; 4 slices lemon peel; 1/4 teaspoon chili flakes; one can chopped tomato (15 oz./400g.); scant 3 c./ 700 ml. vegetable stock; 1 1/4 c./ 300 ml. passata (sieved crushed tomatoes); 1 tablespoon caraway seed; 10 1/2 oz./ 300 g. feta cheese, broken into roughly 3/4 inch pieces; 1 tablespoon fresh oregano leaves (or more to taste); salt

Servings: persons

1 cup pearl barley
2 tablespoons unsalted butter
6 tablespoons olive oil, divided
2 small celery ribs, cut in 1/4 inch dice
2 small shallots, cut in 1/4 inch dice
4 sprigs thyme
1/2 teaspoon smoked paprika
1 bay leaf
4 slices lemon peel
1/4 teaspoon chili flakes
one can chopped tomato (15 oz./400g.)
scant 3 c./ 700 ml. vegetable stock
1 1/4 c./ 300 ml. passata (sieved crushed tomatoes)
1 tablespoon caraway seed
10 1/2 oz./ 300 g. feta cheese, broken into roughly 3/4 inch pieces
1 tablespoon fresh oregano leaves (or more to taste)
salt

1
Rinse the barley well under cold water and leave to drain well.
2
Melt the butter and 2 tbsp of the olive oil in a very large frying pan and cook the celery, shallots, and garlic over gentle heat for 5 minutes, until soft. Add the barley, thyme, paprika, bay, lemon peel, chile flakes, tomatoes, stock, passata, and a small amount of salt. Bring to a boil, then reduce to a very gentle simmer and cook for 45 minutes, stirring frequently to make sure it does not stick to the bottom of the pan. When ready, the barley should be tender and most of the liquid absorbed.
3
Meanwhile, toast the caraway seeds in a dry pan for a couple of minutes, being careful not to burn them. Then lightly crush them so that some whole seeds remain. Add them to the feta with the remaining 4 tablespoons olive oil and mix GENTLY to combine.
4
Once the risotto is ready, check and correct for seasoning and then divide it among four shallow bowls. Top each serving with 1/4 of the marinated fetainxcluding the oil, and a sprinkling of oregano leaves.

1335

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup pearl barley, 2 tablespoons unsalted butter, 6 tablespoons olive oil, divided, 2 small celery ribs, cut in 1/4 inch dice, and more.

Yes, Barley Risotto With Marinated Feta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley Risotto With Marinated Feta

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