This is a very simplified version/adaptation of the barley risotto with marinated feta recipe in <em>Jerusalem</em>. I encourage you to look up the original if you want to give this the real Ottolenghi treatment. <br /> <br />The changes I have made can be summarized as follows: <br /> <br />I omit the butter and use olive oil exclusively. I omit the celery and use 1 onion in place of the shallots. I use farro in place of barley, only because I typically have it on hand. In place of the canned chopped tomatoes AND passata, I use one box of crushed tomatoes — my favorite brand is in one of the photos in the slideshow above. I can find it at Whole Foods and ShopRite. The brand is Simpson Imports, which isn't so clear by its label/branding. <br /> <br />I also use water in place of stock. I don't marinate the feta, which allows me to omit the caraway seeds and fresh oregano. And I add finely chopped greens, kale or chard, which I think add a lot of flavor and substance to the dish. <br /> <br />Clearly, this is a dish that can be adapted to taste and ingredients at hand.

Share: