Farro Risotto with Marinated Feta | Ottolenghi

Unlike the proper Italian risotto, the farro risotto with marinated feta does not require the precision and meticulous preparations. So when I run out of Arborio rice, I turn to farro. I adapt the barley risotto recipe in Jerusalem by Ottolenghi. Same method, a different grain.

A grain of farro looks and tastes somewhat like a lighter brown rice. It has a complex nutty taste, with undertones of oats and barley, and a firm, chewy texture. I like putting farro in soups or salads, which adds substance and an earthy note. Cooking farro like arborio rice, while following the risotto path, perfectly captures the profound comfort quotient of the grain. In addition, there is one huge advantage: less work.

This dish is adaptable and forgiving for an easy weekday meal. If you’re in the mood of stirring the risotto, you may do so. It doesn’t hurt. If you’re less inclined for the stirring routine, a few checks to ensure the farro is not sticking to the pan — once and a while, is all you need to produce a sensational main course. Can’t stress enough that the farro risotto is truly a no-fuss recipe.

Since I have time on my hand, I make the marinated feta. That sounds more complicated than it really is. Since I don’t have caraway seeds for toasting, I sprinkle ground caraway on the feta instead. No one would notice. There are enough worries to concern ourselves.

In summary, the farro risotto with marinated feta is a muscular, earthy, and nourishing dish. It rewards more than it takes for the frayed minds during these chaotic days of protests in major US cities. Stirring the risotto, it seems so hard to steer the mind away from the darkness of systemic injustice. And let’s not forget the deadly virus!

Print Recipe

Farro Risotto with Marinated Feta

Serves: 4

Ingredients

• 3 tbsp olive oil, plus an extra trickle at the end
• 1 onion, diced
• 2 garlic cloves separated, peeled and diced
• 4 thyme sprigs
• ½ tsp smoky paprika
• 1 bay leaf
• 4 strips fresh lemon peel
• 1/4 tsp dried chile flakes
• one 14-oz / 400g can chopped tomatoes
• 1 tsp salt
• 1 cup / 200g pearl farro, well rinsed in cold water and drained
• 3 cups /700 ml vegetable stock
• 1 tbsp caraway seeds
• 10 1/2 oz / 300g feta cheese, broken into 3/4-inch / 2cm pieces
• 1 tbsp fresh oregano leaves
• Black pepper

Instructions

1

Heat the olive oil over medium heat in a medium-sized saucepan and sauté onion for about 8 minutes or until golden. Add the garlic and sauté for another two minutes. Add the tomatoes, paprika, chile flakes, thyme, bay leaf, lemon zest, salt, farro and the vegetable stock; stir and bring the mix to a gentle simmer. Cook over minimal heat for 45-50 minutes, until the farro is tender but still firm to the bite. You'll need to stir it from time to time, so it doesn't stick to the pan, and add water occasionally, making sure there is always just enough liquid left in the pot to cook the farro. At the end of the cooking, the mix should be runny enough easily to spoon into bowls.

2

Meanwhile, toast the caraway seeds in a dry pan for a couple of minutes. Then lightly crush them so that some whole seeds remain. Add them to the feta with the 4 remaining 4 tablespoons / 60 ml olive oil and gently mix to combine.

3

Once done, remove the pan from the heat, stir in the oregano leaves and some freshly ground black pepper. Add most of the feta, stir gently so the cheese doesn't break up too much and stays in largish chunks, taste and adjust the seasoning accordingly.

4

Spoon into serving bowls, sprinkle with the reserved feta and oregano, and drizzle over a little olive oil.

Notes

Adapted from Yotam Ottolenghi's Jerusalem https://www.theguardian.com/lifeandstyle/2010/jul/10/barley-tomato-garlic-risotto-ottolenghi#maincontent