30 Min
very easy
4 People
Rating starstarstarstarstar
Barley risotto with feta cheese and watercress
1. Dice onion and celery. Heat a large pan with oil over medium heat. Cook for 3-4 minutes, or until softened. Add garlic, paprika and chilli.

2. Add pearl barley, passata, stock cube, bay leaf and thyme. Stir, then pour in 2 passata bottles full of water. Stir well and bring to the boil.

3. Peel and chop sweet potato, add to risotto, cover and cook over medium heat for 30 minutes or until barley is tender but still firm. Stir regularly, adding extra water if required (see tip!).

4. Dice feta cheese and finely chop sage. Toss in a bowl with olive oil. Rinse and trim watercress into 5cm lengths.

5. Season barley risotto to taste with salt and pepper. Ladle onto plates, top with watercress and herbed feta to serve.

When barley is perfectly cooked it will be tender, but still, have a slight ‘pop’ to it!
1 onion
2 celery sticks
1 tbsp oil, for cooking

2 garlic cloves, crushed
1 tsp ground paprika
1 pinch chilli flakes

250g pearl barley
1 jar passata
1 vegetable stock cube
1 dried bay leaf
1 tsp dried thyme

1 sweet potato

1/2 packet feta cheese
1 packet sage, leaves only
1 tbsp olive oil
1 bunch watercress

salt and pepper, for seasoning