Watercress pearl barley risotto with brown butter hazelnuts - Good Food Middle East
Make the most of watercress in this risotto. The pearl barley creates a robust, nutty texture, while brown butter, mascarpone and goat’s cheese add richness
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfoodme.com.
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
- 50g soft goat’s cheese (vegetarian, if needed)
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