Watercress Pearl Barley Risotto With Brown Butter Hazelnuts
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.
Method
Based on 2 servings, adjust as needed.
Step 1
Heat the oil in a large pan over a medium heat and cook the onion for 8-10 mins until softened. Stir in the garlic and cook for another 1-2 mins until softened but not coloured, then add the pearl barley and stock.
Step 2
Reduce the heat to a simmer and cook for 40-45 mins, stirring often and topping up with water if needed, until the barley is tender and all the stock has been absorbed.
Step 3
Put most of the watercress in a food processor along with the mascarpone, lemon juice, mustard, parmesan and a splash of water. Blitz until the mixture is the consistency of smooth pesto.
Step 4
Melt the butter in a frying pan over a low-medium heat and toast the hazelnuts for 5-10 mins until the nuts are golden and the butter is a nutty brown colour.
Step 5
Add the watercress pesto to the risotto, season well, then add another drop of lemon juice, if needed. Cook for another few minutes until the consistency loosens – it should resemble rice pudding. (Add another splash of water to loosen, if needed.) Ladle into shallow bowls and top with the toasted hazelnuts, brown butter, chunks of goat’s cheese, the lemon zest and the remaining watercress leaves.
- Ingredients
- Based on 2 servings
-
1tsp Dijon Mustard 1x Maille Dijon Original Mustard 215g -
50g Hazelnuts 1x Sainsbury's Blanched Hazelnuts 100g -
50g Mascarpone 1x Sainsbury's Mascarpone Cheese 250g -
0.5 Lemon, zested and juiced 1x Sainsbury's Lemons -
20g Parmesan, or vegetarian alternative 1x Sainsbury's Parmigiano Reggiano Cheese 200g -
80g Watercress, plus extra leaves to serve 1x Sainsbury's Watercress 80g -
50g Soft Goat's Cheese, vegetarian, if needed 1x Sainsbury's Abergavenny Goats Cheese 125g -
2tbsp Olive Or Rapeseed Oil 1x Sainsbury's Olive Oil 500ml -
1 Onion, finely chopped 1x Sainsbury's Onions Loose -
2 Garlic Cloves, crushed 1x Sainsbury's Garlic -
200g Pearl Barley 1x Sainsbury's Pearl Barley 500g -
800-1000ml Vegetable Or Chicken Stock 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
25g Butter 1x Sainsbury's British Butter, Salted 250g