Toasted Barley Risotto with Fetta, Tomato, Lemon and Olives
Yield: 4
Toasted pearl barley is gently simmered with tomato, garlic, smoked paprika and herbs until soft and full of flavour, creating a hearty risotto-style base. Cannellini beans and baby spinach add freshness and texture, while lemon lifts everything at the end. Finished with crumbled fetta, it becomes a comforting bowl that is rich, balanced and full of warmth.
Ingredients
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
