Kaszotto with Zucchini and Feta

Peel and finely chop the onion. Wash the zucchini and cut into thin half-rounds, then crumble the feta. Heat the broth in a small saucepan. Heat half the olive oil in a wide saucepan over medium heat. Cook the onion for 3–4 minutes until translucent, then add the pearl barley and stir for 1–2 minutes to coat the grains with oil.

Add the hot broth a ladleful at a time, maintaining a gentle simmer and stirring along the bottom frequently. Add the next ladleful once the previous one has almost completely been absorbed. Cook until the pearl barley is tender, also taking the package cooking time into account: the grains should be easy to chew, with no hard center, but still hold their shape. The liquid between the grains should thicken without drying out.

Heat the remaining olive oil in a separate frying pan. Cook the zucchini over medium heat for 4–5 minutes, turning, until lightly browned and tender but still holding its shape. Add to the nearly cooked barley and fold in gently.

Stir in the crumbled feta and remove the saucepan from the heat. If the barley risotto is too thick, add a little of the remaining hot broth from the measured quantity. Avoid prolonged stirring so pieces of zucchini and cheese remain distinct.

Serve immediately in four bowls while the barley risotto is loose and creamy. As it stands, the barley continues to absorb the sauce and the dish thickens.