Clarence Court eggs | Pearl barley risotto | Spring recipes

Name: Clarence Court eggs | Pearl barley risotto | Spring recipes
Ingredients: 50g broad beans, frozen; 230g fresh asparagus; 40g unsalted butter; 1 tablespoon olive oil; ½ brown onion, peeled and finely chopped; 30g chopped fresh herbs (we use chervil, tarragon and mint), leaves picked and chopped, stems finely chopped; 150g pearl barley; 150ml white wine; 700ml hot vegetable stock; 60g fresh, podded peas; 2 tablespoons crème fraiche (optional); Zest of 1 lemon and juice of 1/2 lemon; Sea salt; Freshly ground black pepper; Pea shoots, to serve (optional)

www.clarencecourt.co.uk

A British spin on a classic Italian risotto, with a cured egg yolk and spring veggies – a new favourite supper perfect for warmer months.

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Ingredients

50g broad beans, frozen
230g fresh asparagus
40g unsalted butter
1 tablespoon olive oil
½ brown onion, peeled and finely chopped
30g chopped fresh herbs (we use chervil, tarragon and mint), leaves picked and chopped, stems finely chopped
150g pearl barley
150ml white wine
700ml hot vegetable stock
60g fresh, podded peas
2 tablespoons crème fraiche (optional)
Zest of 1 lemon and juice of 1/2 lemon
Sea salt
Freshly ground black pepper
Pea shoots, to serve (optional)