Rich and Saucy Tomato and Barley Risotto with Marinated Feta

A rich and saucy tomato and barley risotto topped with marinated feta from Ottolenghi’s Jerusalem cookbook. It’s easy to make and packed with flavor.

Before having kids, the process of making risotto was a relaxing experience. Stirring the pot, enjoying a glass of wine, and listening to mood music created the perfect adulting moment. But now, with kids running around, making risotto has turned into an extreme sport. Trying to stir the risotto while keeping an eye on the kids feels like a challenge.

However, I came across a recipe for barley risotto with marinated feta in Ottolenghi’s Jerusalem cookbook that caught my attention. The recipe promised a rich and saucy dish without the need for constant stirring. Intrigued, I decided to give it a try.

To my surprise, the recipe was not as time-consuming as expected. After sautéing the shallots, the remaining ingredients were simply mixed together and left to simmer. The barley would release its natural starches to thicken the cooking liquid, resulting in a velvety, thick sauce.

The flavors in this risotto are not compromised for simplicity. The dish includes fresh thyme, smoked paprika, lemon peel, aleppo pepper flakes, crushed tomatoes, tomato passata, and vegetable broth. Although it may seem like a long list of ingredients, they are fairly basic and readily available. Tomato passata, a strained tomato puree, adds depth to the sauce.

The use of whole grains like barley adds a pleasant chewiness to the risotto. It gives the dish more personality and enhances the overall taste.

To top off the risotto, creamy feta crumbles marinated in olive oil and nigella seeds are added. Nigella seeds provide a unique flavor profile to complement the tomato-based sauce. If nigella or caraway seeds are unavailable, toasted cumin or coriander seeds can be used as alternatives.

Here is the recipe:

1. Rinse 1 cup of pearl barley with cold water and drain in a sieve.
2. In a large pan, melt 2 tablespoons of unsalted butter with 2 tablespoons of olive oil over medium heat. Sauté 2 small minced shallots and 4 minced garlic cloves for 5 minutes until soft.
3. Add the drained barley, 4 thyme sprigs, ½ teaspoon of smoked paprika, 1 bay leaf, 4 strips of lemon peel, ¼ teaspoon of aleppo pepper flakes, 1 can of crushed tomatoes, 3 cups of vegetable broth, and 1¼ cups of tomato passata to the pan. Bring to a boil, then simmer for 45 minutes, stirring frequently, until the barley is tender.
4. In a small skillet, toast 1 tablespoon of nigella seeds until fragrant. Add them to 10.5 ounces of crumbled feta along with 4 tablespoons of olive oil. Gently toss to combine.
5. Season the risotto with salt and black pepper to taste. Serve the risotto in bowls and top with the marinated feta and fresh oregano leaves.

Source: Saucy Tomato and Barley Risotto with Marinated Feta