Ottolenghi's pearl barley risotto

I came across this surprising pearl barley risotto in the cookbook Jerusalem by Yotam Ottolenghi, one of my favourite chefs. The pearl barley is cooked al dente in a sauce of tomatoes and seemingly simple spices, but the result is a creamy explosion of flavour. I finish the risotto with marinated feta and a portion of protein-rich green vegetables.

Cauliflower, broccoli, tomatoes, mushrooms, spinach, celery, white onion, garlic, fresh bay leaf, thyme, chilli flakes, smoked paprika, flaked almonds, hazelnuts, feta made from pasteurised sheep's and goat's milk, pearl barley, organic vegetable stock, extra virgin olive oil, butter, pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose, noten, selderij.

Microwave

Heat the pearl barley risotto and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Heat the pearl barley risotto and vegetables covered with an ovenproof dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons).

Energy133,52 kcal

Protein4,28 g

Fat7,73 g

of which saturated2,25 g

Carbohydrates10,25 g

Dietary fibre2,96 g

Salt0,65 g

Average weight: 540 g

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