Ingredients:

  • 2 tbsp olive or rapeseed oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 200g pearl barley
  • 800ml-1 litre vegetable or chicken stock
  • 80g watercress, plus extra leaves to serve
  • 50g mascarpone
  • ½ lemon, zested and juiced
  • 1 tsp Dijon mustard
  • 20g parmesan or vegetarian alternative
  • 50g butter
  • 50g hazelnuts, roughly chopped
  • 50g soft goat cheese (vegetarian if needed)

Instructions:

  1. Heat oil in a large pan over medium heat and sauté finely chopped onion for 8-10 minutes until softened.
  2. Stir in crushed garlic and cook for 1-2 minutes.
  3. Add pearl barley, stirring to coat in oil.
  4. Pour in stock and bring to a simmer; reduce heat and cook for 40-45 minutes, stirring often, until the barley is tender.
  5. In a food processor, combine most of the watercress, mascarpone, lemon juice, mustard, parmesan, and a splash of water; blitz until smooth.
  6. In a frying pan, melt butter over low-medium heat, add chopped hazelnuts, and cook for 5-10 minutes until golden.
  7. Stir the watercress pesto into the cooked risotto, season with salt and additional lemon juice to taste, and cook for a few minutes until creamy.
  8. Ladle risotto into shallow bowls, top with toasted hazelnuts, brown butter, goat cheese, lemon zest, and remaining watercress leaves.