Pearl barley risotto with tomatoes and marinated feta

Ingredients for 4 servings:

• 200 g pearl barley
• 2 stalk(s) celery
• 2 small shallots
• 2 cloves garlic
• 30 g butter
• 90 ml olive oil
• ½ tsp thyme, dried
• ½ tsp smoked paprika powder
• 1 bay leaf
• ½ lemon(s), zest
• ¼ tsp chili flakes
• 400 g tomatoes, chopped
• 400 g tomatoes, pureed
• 700 ml vegetable stock
• 1 tbsp caraway seeds
• 200 g feta cheese
• ½ tsp salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Rinse the pearl barley under running water and drain. Cut the celery and shallots into 5 mm cubes. Finely chop or press the garlic. Heat butter and 2 tablespoons of the olive oil in a saucepan. Sauté the celery, shallots, and garlic. Add the pearl barley, thyme, paprika, bay leaf, lemon zest, chili flakes, chopped tomatoes, passata, vegetable stock, and salt; mix well. Bring to a boil and simmer over low heat for 45 minutes, until the pearl barley is soft and the liquid has been absorbed. Stir regularly, as it burns easily. For the marinated feta, toast the caraway seeds in a dry pan and then roughly crush them. Crumble the feta and carefully mix with the caraway seeds and the remaining olive oil. Serve the finished risotto with the feta and, if desired, a leaf salad.