Barley Risotto with marinated Feta

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
Ingredients:
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
Method:
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.
Adapted from Jerusalem by Yotam Ottolenghi
Ingredients:
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
Method:
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.