Recipe by: Good Food Everyday with Gary Mehigan
Toasted Barley & Fetta Risotto with Tomato, Lemon & Olives
Ingredients
- 200g Riverina Greek Style Fetta, broken into chunks
- 200g pearl barley
- 30 ml extra virgin olive oil
- 1 onion peeled, sliced finely
- 3 cloves garlic peeled, sliced finely
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- ½ tsp Aleppo chilli flakes
- Bouquet Garni – thyme, rosemary, bay leaf, parsley
- 1 x 400g tin chopped tomatoes
- 600ml salt reduced chicken stock or water
- 1x 400g can of cannellini beans, washed and drained
- 1 lemon juiced & zested
- 140g baby spinach, washed
Toasted Barley & Fetta Risotto with Tomato, Lemon & Olives
Step 1. Place a medium frying pan over a low heat and add the Pearl Barley. Toast over a medium heat for 3-4 minutes until it begins to turn a light golden brown. Remove from the heat and allow to cool.
Step 2. Place a medium pot over a moderate heat and add the Olive Oil, heat for 30-40 seconds and add the Onion and Garlic. Cook gently for 2-3 minutes and allow to soften and sweeten.
Step 3. Add the Smoked Paprika, Tomato Paste and stir to combine. Cook for a further 45 seconds, add toasted Pearl Barley, the chopped Tomatoes, Bouquet Garni and stock and bring to a gentle simmer.
Step 4. Cook over a medium heat stirring regularly until most of the liquids have been absorbed and the barley is tender approx. 40 minutes. Top up with stock or water as necessary.
Step 5. To finish, add the Lemon zest, Cannellini Beans, and Baby Spinach leaves, half the Riverina Greek Style Fetta and Chilli flakes, then combine and warm through.
Step 6. The texture of the Barley Risotto should be soft and fall back on itself gently. Serve in a large bowl and crumble a little extra Fetta over the top and serve.
