Barley Risotto with marinated Feta

Barley Risotto with marinated Feta

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This blog has been flying on auto-pilot for the last couple of weeks for work related reasons, but it still has a pulse. :)

Barley Risotto with marinated Feta

Adapted from Jerusalem by Yotam Ottolenghi


200 g pearl barley
4 Tbsp olive oil, divided
2 shallots, diced
2 cloves garlic, minced
1 tsp dried thyme
1/2 tsp smoked paprika
400 g chopped tomatoes (1 can)
600 ml vegetable stock or water
1 Tbsp caraway seeds
200 g feta cheese, crumbled with a fork


In a soup pot, heat 3 Tsbp of the olive oil and fry the shallots until translucent. Add the garlic and fry until fragrant. Add the barley, thyme, paprika, tomatoes, stock and a dash of salt. Bring to a simmer and cook for about 45 minutes and the barley is tender. Meanwhile, toast the caraway seeds in a dry pan, crush the seeds in a mortar. Stir together the remaining oil, feta and toasted seeds.


Kim said...

Ha ha! Very cute post. I love this recipe. It always looks so appealing with the marinated feta on top.

kitchen flavours said...

Nice to see your blog is back with a "pulse"! Haha!
Lovely bowl of risotto!

Couscous & Consciousness said...

Pleased to see your still "alive and kicking", Andreas :-)

I've been meaning to make this dish for ages - it looks delicious and thanks for the reminder that I need to make it sooner rather than later. Perfect for our cold winter evenings in my part of the world.

Deb in Hawaii said...

I loved this dish when I made it--so good! Happy to see you back this week. ;-)