Barley risotto with marinated feta from Jerusalem (page 109) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on February 04, 2025

    I used Pomi finely chopped tomatoes in place of both chopped tomatoes and passata, which I don't believe made it more tomatoey than it would have been (a bit much for my taste). My "risotto" may have simmered too rapidly as it needed extra liquid to finish cooking. Overall, easy to make, but the flavor didn't wow me - it definitely needed the feta. I just had 200 g cheese, so reduced the oil and caraway proportionately, and thought it was enough. If I made this again, I'd omit the caraway (interesting flavor, but seemed out of place here) or try a different spice.

  • joeljkp on January 28, 2025

    Great! This is comfort food, and good for leftovers. Used a nonstick pan, so it didn't even need a lot of stirring. Not everyone was a fan of caraway, so I did half the feta in plain olive oil.

  • lholtzman on August 17, 2024

    Great one pot meal that everyone in the family liked. I like the chewiness of the barley and the smoky tomato sauce pairs really well with the marinated feta. Although it requires a lot of stirring, the risotto is very easy and definitely doable on a weeknight.

  • anniecc on June 24, 2024

    We love this recipe, I’ve made it several times now. It takes a while to cook but isn’t difficult. Both the feta and the fresh oregano really complement the dish, although I’m sure other herbs would also work.

  • hillsboroks on February 24, 2022

    This is fabulous! The marinated feta is easy to make before you start the risotto and it really makes the finished dish. The flavors meld incredibly well as it simmers. My husband loved this dish.

  • Cochise on April 19, 2019

    Great recipe, great balance of acid and spice. Can substitute store bought marinated feta for the marinated feta recipe in the book. Reheats really well.

  • Foodycat on April 03, 2019

    Really delicious - I used homemade labneh rather than feta and just marinated it in olive oil because I loathe caraway. And subbed parsley for oregano.

  • cycle4life7 on February 19, 2019

    So delicious. The only mistake I think I did make was substituting tomato paste with tomato passata in the same quantity. I think this was too much tomato. Otherwise delicious and I'd make it again.

  • Bradley on October 25, 2018

    I love this recipe. It is simply stunning. Looks good - tastes great.

  • Lepa on February 12, 2017

    I love this dish. I would perhaps add slightly less caraway to the feta- and cut the quantity of feta in half- as we never eat that much feta with the risotto.

  • adelina on October 31, 2016

    Family liked it, especially my younger daughter. She had several servings and I had to tell her take a break. I loved the feta and will use it for other dishes as well. Instead of tomato passata, I used a big spoon of tomato paste.

  • joneshayley on May 03, 2015

    This is beautiful - the feta is delicious and makes this.

  • TrishaCP on June 21, 2013

    Love a barley risotto. There are strong acidic flavors in this that may not be to everyone's taste, but I think it can be easily managed by omitting or adding to taste the lemon peel, feta, and caraway. (And I did omit caraway from my husband's since he is not a fan. Instead, I just topped his with feta and a dash of olive oil.)

  • westminstr on January 31, 2013

    Subbed parsley for oregano and didn't have caraway. Still good though. The feta makes the dish. However, next time don't try it with hulled barley! That stuff took forever to cook.

  • lilham on January 30, 2013

    This is like a posh version of baked beans. It tastes just as good on reheat. (I refrigerate the feta separately from the risotto). Definitely make more so you have left overs for lunch.

  • Delys77 on January 18, 2013

    Pg. 109 This is a good vegetarian main course that mimics risotto but is much easier to make. The amount of cheese and oil seems high, but you will need it to offset the acidity of the tomato sauce. Make sure you dice the vegetables very small so they cook through. Nice simple dish.

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