Pearl Barley Risotto with Tomatoes, Spinach and Feta
A delicious risotto made with pearl barley, tomatoes, spinach and feta.
Servings 4
Calories 624kcal
Ingredients
- 200 gr pearl barley
- 25 gr butter unsalted
- 50 ml olive oil
- 2 small red onions diced
- 4 garlic cloves crushed
- 1 teaspoon thyme
- ½ teaspoon paprika
- 1 teaspoon grated lemon zest
- 1 bayleaf
- 1 teaspoon chilli flakes
- 400 g tin chopped tomatoes
- 500 ml vegetable stock
- 500 g passata
- 200 gr spinach
- 1 teaspoon oregano
- 300 gr feta broken up roughly
Instructions
- 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.
Nutrition
Calories: 624kcal | Carbohydrates: 63g | Protein: 20g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 1472mg | Potassium: 1129mg | Fiber: 13g | Sugar: 13g | Vitamin A: 6277IU | Vitamin C: 34mg | Calcium: 488mg | Iron: 6mg