Deliciously Easy Watercress Pearl Barley Risotto with Brown

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)