Ottolenghi Barley Risotto with Marinated Feta | Vegetarian Risotto

Ingredients

• 200g pearl barley
• 30g unsalted butter
• 90ml olive oil
• 2 small celery stalks, cut into 5mm dice
• 2 small shallots, cut into 5mm dice
• 4 garlic cloves, cut into 2mm dice
• 4 thyme sprigs
• ½ tsp smoked paprika
• 1 bay leaf
• 4 strips of lemon rind
• ¼ tsp chilli flakes
• 400g tin chopped tomatoes
• 700ml vegetable stock
• 300ml passata
• 1 tbsp caraway seeds
• 300g feta, broken roughly into 2cm pieces
• 1 tbsp fresh oregano leaves
• Salt