Pearl Barley Nettle Risotto - Gaz Oakley

Ingredients

• 6 tbs Olive Oil
• 1 Onion
• 1 Stick Celery
• 4 Cloves Garlic
• 2 tsp Sea Salt
• 2 cups/250g Pearl Barley, rinsed
• 1 cup/250ml White Wine
• 1/2 cup/10g Dried Mushrooms – use porcini, rehydrated in 1 cup boiling water
• 6 cups/1.5litre Boiling Water
• 1/2 tsp White Pepper
• 2 cups/200g Steamed Nettle
• 1 cup/100g Frozen Spinach
• Zest & Juice of 1 Lemon
• 1 cup/150g Coconut Yoghurt
• 3 tbs Tahini
• Lemon Juice
• 1/2 tsp Ground Cumin
• Pinch Sea Salt