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Barley, Tomato And Garlic Risotto Recipe | Yotam Ottolenghi | Vegetarian | Food | Life And Style | The Guardian
Ingredients
- 3 tbsp olive oil, plus an extra trickle at the end
- 2 whole heads garlic, cloves separated, peeled and quartered
- 750g fresh tomatoes, peeled and chopped
- 200g passata
- ½ tsp smoky paprika
- ⅛ tsp dried chilli flakes
- 1 tbsp picked thyme
- 4 strips fresh lemon zest
- 1½ tsp caster sugar
- 1 tsp salt
- 270g pearl barley, well rinsed in cold water and drained
- Roughly 200ml water
- 20g chopped coriander leaves, plus extra to garnish
- Black pepper
- 200g feta, crumbled roughly
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