Tomato and Feta Orzotto

Orzotto is a variation of risotto, but it’s made with pearl barley instead of rice. Here is the recipe for Tomato and Feta Orzotto:

Ingredients

• 250 g of pearl barley
• 1 small onion
• 2 tablespoons of extra virgin olive oil
• 400 g of peeled tomatoes (or tomato sauce)
• 1 glass of white wine
• About 700 ml of vegetable broth
• 150 g of feta cheese
• Salt and pepper to taste
• Fresh basil for garnish
• Grated Parmesan cheese (optional)

Preparation

1. Start by finely chopping the onion and sauté it in a large pan with extra virgin olive oil until translucent.
2. Add the pearl barley to the pan and toast it for a few minutes, stirring constantly.
3. Deglaze with white wine and let the alcohol evaporate.
4. Add the crushed peeled tomatoes to the pan with a fork, salt and pepper, then mix well.
5. Begin adding the hot vegetable broth a little at a time, continuing to stir as if you were preparing a risotto.
6. Let the barley cook for about 15-20 minutes, adding more broth as it is absorbed.
7. While the barley is cooking, crumble the feta cheese.
8. Once the barley is cooked al dente, turn off the heat and gently stir in the crumbled feta.
9. Let it rest for a couple of minutes before serving.
10. Garnish with fresh basil leaves and, if you wish, a sprinkle of grated Parmesan cheese.

Trivia

Orzotto is a dish that lends itself to numerous variations and allows for experimentation with ingredients. The addition of feta cheese brings a salty and creamy note that pleasantly contrasts with the acidity of the tomatoes. In Italy, the use of barley in cooking has ancient roots, and it is considered a versatile and nutritious ingredient. You can pair this dish with a light and fresh white wine, which complements the freshness of the tomato and the salty character of the feta.