#91 barley risotto with marinated feta

from Jerusalem

I wasn't planning on making this recipe this week, but I was thumbing through Jerusalem and realized it would be the perfect use for the half a bottle of passada that was taking up room in my fridge after the watermelon gazpacho. Ottolenghi says this is a popular kids dish, and I can see why, the flavors aren't too exotic, and it's comforting like a tomato version of mac and cheese. I like recipes where you can just throw in everything, and for the most part that's how this came together