Barley Risotto

Serves 4

I love to make this meal over the winter months, a generous serving in front of the fire, it’s a true winter warmer and everyone loves the flavours.


220g pearl barley, rinsed

40g unsalted butter

4 tbsp olive oil

6 garlic cloves, crushed

1 small leek, washed, finely chopped

2 sicks celery, finely chopped

pinch chilli flakes

1 lemon juice and zest

1 red onion, finely chopped

1 handful dill, roughly chopped

250g feta

1 tbsp caraway seeds

1/2 tsp mustard seeds

1 400g tin chopped tomatoes

3 tbsp tomato paste

600ml vegetable stock


cracked black pepper


  1. In a large heavy based pot, over a medium heat, melt the butter and 2 tbsp olive oil, cook the leek, red onion, garlic and celery for 5 minutes or until soft.
  2. Add the barley, half the dill, lemon zest and juice, a pinch of salt, cilli flakes, tomatoes, tomato concentrate and stock. Stir to combine. Bring the mixture to the boil, then reduce heat to a gentle simmer for 35 – 40 minutes, stirring occasionally until all the liquid is absorbed and the barley is tender.
  3. Meanwhile, in a small dry frying pan, toast the caraway and mustard seeds for 2 minutes. Sprinkle on top of the crumbled feta with 2 tbsp olive oil and the rest of the dill.
  4. Once the risotto is ready, season to taste, divide between bowls and top with the feta.


Check out the video for full recipe.

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