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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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risotto Ingredients:
3 tbsp olive oil, plus an extra trickle at the end |
2 tbsp minced garlic |
750 g fresh tomatoes, peeled and chopped |
200 g passata |
1/2 tsp paprika |
1 tsp dried chili flakes |
1 tbsp thyme |
4 tsp lemon juice |
1 1/2 tsp caster sugar |
1 tsp salt |
270 g pearl barley, well rinsed in cold water and drained |
200 ml water |
20 g chopped coriander leaves, plus extra to garnish |
1 black pepper |
200 g feta, crumbled roughly |
Directions:
1. Heat the olive oil over medium heat in a medium-sized saucepan and sauté the garlic quarters for about two minutes, or until golden. Add the tomatoes, passata, paprika, chilli, thyme, lemon zest, sugar, salt, barley and a ladleful of water; stir and bring the mix to a simmer. Cook over minimal heat for 50-60 minutes, until the barley is tender but still firm to the bite. You'll need to stir it from time to time, so it doesn't stick to the pan, and add water occasionally, making sure there is always just enough liquid left in the pot to cook the barley. At the end of the cooking, the mix should be runny enough easily to spoon into bowls.
2. Once done, remove the pan from the heat, stir in the coriander and some freshly ground black pepper. Add most of the feta, stir gently so the cheese doesn't break up too much and stays in largish chunks, taste and adjust the seasoning accordingly.
3. Spoon into serving bowls, sprinkle with the reserved feta and coriander, and drizzle over a little olive oil.
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