Barley Risotto

200g Mount Zero Pearl Barley
40ml extra virgin olive oil
1 onion finely diced

2 celery stalks, diced

2 garlic cloves, finely chopped

1 bay leaf
2 teaspoons chopped thyme
Zest of 2 lemons
1 teaspoon paprika (sweet)
2 cups frozen peas
1/2 tin cannellini beans
400ml vegetable stock
1 bottle tomato passata
300g sheep’s milk fetta cheese
6 basil leaves
Salt/ pepper

Heat oil, add onion, garlic and celery and cook for 5 minutes. Add barley, thyme, paprika, bay leaf, lemon zest, passata, stock and bring to the boil. Reduce heat and simmer for 40 minutes, stirring frequently.
Then add peas and cannellini beans.
Cook for a further 5 minutes.
Once ready, season with salt and pepper, serve with crumbled fetta and basil leaves on top.