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Pearl Barley Risotto with Tomatoes, Spinach and Feta

Course Risotto
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Author Marita Sinden


  • 200 gr pearl barley
  • 25 gr unsalted butter
  • 50 ml olive oil
  • 2 small red onions diced
  • 4 garlic gloves crushed
  • 1 tsp thyme
  • 1/2 tsp paprika
  • 1 tsp grated lemon zest
  • 1 bayleaf
  • 1 tsp chilli flakes
  • 400 g tin chopped tomatoes
  • 500 ml vegetable stock
  • 500 g passata
  • 200 gr spinach
  • 1 tsp oregano
  • 300 gr feta broken up roughly


  • Rinse the pearl barley under cold water and leave to drain
  • Melt the butter in a large flying pan with 2 table spoons of olive oil and fry the onions and garlic on a low heat for 5 minutes or until browned.
  • Add the barley, thyme, paprika, bay leaf, zest, chilli flakes, tomatoes, stock, passata and salt to the pan. Bring to boil and then reduce heat and leave to simmer.
  • Leave to simmer for about 45 minutes or until all the liquid is absorbed and the barley is tender.
  • Before taking the risotto off the heat stir in the spinach leafs. (They only take 2 minutes to cook).
  • Place the feta into a bowl. Add 1 table spoon of olive oil and mix in the oregano.
  • Once the risotto is cooked add salt and pepper if desired. Divide into bowls and top with the feta mixture.