Photo by: Jonathan Lovekin

Barley risotto with marinated feta

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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
1/2 tsp smoked paprika
1 bay leaf
4 strips of lemon rind
1/4 tsp 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

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.

Serves 4

(p 109, Jerusalem)


The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |

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Perfect with

  1. Aleppo chilli flakes

    Aleppo chilli flakes

  2. Pot barley

    A robust and versatile grain with an inherent nuttiness and bite.

    Pot barley


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