Introduction

This watercress pearl barley risotto is a fresh and nourishing twist on a classic comfort dish. Creamy pearl barley cooked with vibrant watercress and finished with brown butter hazelnuts creates a perfect balance of flavors and textures. It’s an ideal meal for those seeking something wholesome and satisfying.

Two white deep plates sit on a white marbled surface covered partly by a dark pink cloth. Each plate holds a dish with a base layer of green creamy risotto mixed with small pieces of vegetables or herbs, topped with scattered golden brown roasted nuts, white soft cheese chunks, and fresh green leaves. On the right side of each plate, there is a bronze fork resting partly inside the food. Nearby, a small white plate contains thin yellow lemon peel strips, while a clear glass filled with ice and a slice of lemon is placed on the right side of the setup. The scene is brightly lit, highlighting the fresh and textured elements of the dish. photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Heat the oil in a large pan over medium heat. Cook the finely chopped onion for 8–10 minutes until softened.

Step 2: Add the crushed garlic and cook for another 1–2 minutes without letting it brown.

Step 3: Stir in the pearl barley and pour in the stock. Bring to a simmer and cook for 40–45 minutes, stirring often and adding water if needed, until the barley is tender and the stock is absorbed.

Step 4: In a food processor, blend most of the watercress with mascarpone, lemon juice, Dijon mustard, parmesan, and a splash of water until smooth like a pesto.

Step 5: Melt the butter in a frying pan over low-medium heat. Toast the hazelnuts for 5–10 minutes until golden and the butter turns a nutty brown color.

Step 6: Stir the watercress pesto into the cooked barley. Season well and add a little extra lemon juice if desired. Cook for a few minutes until the texture loosens to resemble a rice pudding. Add more water if needed.

Step 7: Serve the risotto in shallow bowls, topped with the toasted hazelnuts, brown butter, chunks of goat’s cheese, lemon zest, and the remaining watercress leaves.

Tips & Variations

Use vegetable stock to keep this dish vegetarian or chicken stock for a richer flavor.

For a nuttier taste, lightly toast the hazelnuts before melting them in butter.

Swap goat’s cheese for feta or ricotta if preferred.

Adding a splash of white wine after cooking the onions adds depth to the flavor.

FAQs

Can I use regular rice instead of pearl barley?

While you can substitute with Arborio rice for a traditional risotto texture, pearl barley adds a unique nutty flavor and chewier bite that complements the watercress and hazelnuts well.

Is this dish suitable for vegetarians?

Yes, use vegetable stock and a vegetarian parmesan alternative to keep it fully vegetarian. The goat’s cheese is usually vegetarian-friendly, but check the label if unsure.