Tomato, Barley and Garlic Risotto

This is a really easy and delicious risotto. The only thing I found wrong with the recipe was the amount of garlic: it originally suggested using two whole heads, and even though I cut that down to a quarter of a head it was still pretty garlicky. Next time I think I'd use just two cloves.

Barley, Tomato and Garlic Risotto
From Yotam Ottolenghi's The New Vegetarian

2 tbsp olive oil
2 garlic cloves, peeled and quartered
750g fresh tomatoes, peeled and chopped, or 1 can diced tomatoes, drained
200g (1 can) tomato paste
½ tsp smoky paprika
⅛ tsp dried chilli flakes
1 tbsp picked thyme
4 strips fresh lemon zest
1½ tsp caster sugar
1 tsp salt
270g (1 ½ cup) pearl barley, well rinsed in cold water and drained
Roughly 200ml water
20g chopped coriander leaves, plus extra to garnish (Didn't have, didn't use)
Black pepper
200g feta, crumbled roughly (Ditto)

Heat the olive oil over medium heat in a medium-sized saucepan and sauté the garlic quarters for about two minutes, or until golden. Add the tomatoes, tomato paste, paprika, chilli, thyme, lemon zest, sugar, salt, barley and a ladleful of water; stir and bring the mix to a simmer. Cook over minimal heat for 50-60 minutes, until the barley is tender but still firm to the bite. You'll need to stir it from time to time, so it doesn't stick to the pan, and add water occasionally, making sure there is always just enough liquid left in the pot to cook the barley. At the end of the cooking, the mix should be runny enough easily to spoon into bowls.

Once done, remove the pan from the heat, stir in the coriander and some freshly ground black pepper. Add most of the feta, stir gently so the cheese doesn't break up too much and stays in largish chunks, taste and adjust the seasoning accordingly.

Spoon into serving bowls and sprinkle with the reserved feta and coriander.