Tomato Barley Risotto with Feta
recipe

A delicious barley risotto inspired by Ottolenghi's kitchen, combining local barley, fresh tomatoes, and flavorful feta cheese for a hearty and nutritious meal.
Preparation Time: 40 minutes
Serving Size: 4
Ingredients:
- 250 g barley
- 1 onion
- 2 garlic cloves
- 400 g canned tomatoes
- 1 l vegetable broth
- 150 g feta cheese
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil (for garnish)
Instructions:
1. Rinse the barley under cold water and drain.
2. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until soft.
3. Add minced garlic and cook for an additional minute.
4. Stir in the barley and mix well.
5. Add the canned tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for about 25-30 minutes, until the barley is tender and the liquid is absorbed.
6. Season the risotto with oregano, salt, and pepper. Crumble the feta cheese into the pot and mix.
7. Serve with fresh basil on top.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 15 g
- Carbohydrates: 50 g
- Fat: 10 g
- Fiber: 8 g

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