Recipe: Barley Risotto with Feta and Lemon 

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Recipe: Barley Risotto with Feta and Lemon 

Delicious comfort food recipe without the added calories and saturated fats


  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, chopped
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 1/4 teaspoon kosher salt
  • 2 cloves garlic, chopped
  • 1 tablespoon tomato paste
  • 1 cup pearl barley
  • 14.5-ounce can diced tomatoes
  • 4 cups water
  • 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons crumbled feta cheese
  • Grated lemon zest of 1 lemon


  1. In a large skillet, heat the oil over medium-high heat. Add the onion, carrots, celery and salt and cook, covered tightly and stirring occasionally, until softened, 6 to 7 minutes.
  2. Remove the lid and continue to cook, stirring often, until very tender, 7 to 8 minutes.
  3. Add the garlic and cook, stirring, for 1 minute.
  4. Add the tomato paste and cook, stirring, for 1 minute. Stir in the barley.
  5. Add the tomatoes and water and bring to a boil. Add the thyme, red pepper flakes, and black pepper. Reduce the heat to medium and simmer, stirring occasionally, until the barley is tender and creamy, 40 to 45 minutes.
  6. Serve topped with crumbled feta and lemon zest.
Read on: Recipe: Barley Risotto with Feta and Lemon – Health Essentials from Cleveland Clinic

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