Toasted Barley Risotto with Fetta, Tomato, Lemon and Olives

Name: Toasted Barley Risotto with Fetta, Tomato, Lemon and Olives
Yield: 4 servings
Cuisine: Italian
Ingredients: 200g Riverina Greek Style Fetta, broken into chunks; 200g Pearl Barley; 30ml Extra Virgin Olive Oil; 1 Onion, peeled, sliced finely; 3 cloves Garlic, peeled, sliced finely; 1 tbsp Tomato paste; 1 tsp Smoked Paprika; ½ tsp Aleppo Chilli flakes; Bouquet Garni – Thyme, Rosemary, Bay Leaf, Parsley; 1 x 400g tin chopped Tomatoes; 600ml salt reduced chicken stock or water; 1 x 400g can of Cannellini Beans, washed and drained; 1 Lemon, juiced & zested; 140g Baby Spinach, washed

With

Gary Mehigan

SERVES

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Ingredients

200g Riverina Greek Style Fetta, broken into chunks
200g Pearl Barley
30ml Extra Virgin Olive Oil
1 Onion, peeled, sliced finely
3 cloves Garlic, peeled, sliced finely
1 tbsp Tomato paste
1 tsp Smoked Paprika
½ tsp Aleppo Chilli flakes
Bouquet Garni – Thyme, Rosemary, Bay Leaf, Parsley
1 x 400g tin chopped Tomatoes
600ml salt reduced chicken stock or water
1 x 400g can of Cannellini Beans, washed and drained
1 Lemon, juiced & zested
140g Baby Spinach, washed

Method

Place a medium frying pan over a low heat and add the Pearl Barley. Toast over a medium heat for 3-4 minutes until it begins to turn a light golden brown. Remove from the heat and allow to cool.
Place a medium pot over a moderate heat and add the Olive Oil, heat for 30-40 seconds and add the Onion and Garlic. Cook gently for 2-3 minutes and allow to soften and sweeten.
Add the Smoked Paprika, Tomato Paste and stir to combine. Cook for a further 45 seconds, add toasted Pearl Barley, the chopped Tomatoes, Bouquet Garni and stock and bring to a gentle simmer.
Cook over a medium heat stirring regularly until most of the liquids have been absorbed and the barley is tender, approximately 40 minutes. Top up with stock or water as necessary.
To finish, add the Lemon zest, Cannellini Beans, and Baby Spinach leaves, half the Riverina Greek Style Fetta and Chilli flakes, then combine and warm through.
The texture of the Barley Risotto should be soft and fall back on itself gently. Serve in a large bowl and crumble a little extra Fetta over the top and serve.

Gary Mehigan

Gary Mehigan spent eleven seasons as a judge on MasterChef Australia before turning his attention to the road. He hosts Around the World on Two Plates and Good Food Everyday, cooking through markets and family kitchens from Spain to Sri Lanka. His own kitchen instinct sits in classical French technique with a forensic eye for produce.