Thursday, 10 May 2012

Barley, tomato, feta and garlic risotto - Ottolenghi recipe

This is how much garlic goes in!
I've been meaning to try pearl barley risotto for a while now and, last week, the bag of barley that I bought started guilt tripping me with its forlorn stare so I had a quick google for a recipe and came up with this one from Ottolenghi whose recipes I generally enjoy.  Any recipe that starts with two whole heads of garlic is good with me.

Seriously, you actually put this much in!
It was amazing.  I can see why Ottolenghi initially intended it to be a stuffing as it's extremely intense.  It kind of tastes more like tomatoes than actual tomatoes do.  Admittedly, some of its intensity may have been down to the fact that I put three times the amount of a little more paprika, chilli and black pepper that was suggested.  I am totally making this again.  Once I've stocked up on garlic.

Tomatoes!

Once everything has been added in
Tomatoes, garlic, feta, coriander, what is not to like?!

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