Description
A creamy and wholesome watercress pearl barley risotto enriched with mascarpone and parmesan, topped with nutty brown butter hazelnuts and soft goat’s cheese. This comforting dish blends the earthiness of barley with the fresh, peppery kick of watercress for a deliciously vibrant meal.
Ingredients
Scale
For the Risotto
- 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
For the Brown Butter Hazelnuts
- 50g butter
- 50g hazelnuts
For Serving
- 50g soft goat’s cheese (vegetarian, if needed)
Instructions
- Sauté the Aromatics: Heat the olive or rapeseed oil in a large pan over medium heat. Add the finely chopped onion and cook for 8-10 minutes until softened and translucent. Stir in the crushed garlic and cook for another 1-2 minutes until fragrant but not browned.
- Add Barley and Stock: Stir in the pearl barley, then pour in the vegetable or chicken stock. Reduce the heat to a low simmer.
- Cook the Barley: Simmer the barley mixture for 40-45 minutes, stirring frequently. Add additional water or stock as needed to keep the barley submerged and ensure it cooks evenly. Cook until the barley is tender and liquid absorbed.
- Prepare Watercress Pesto: While the barley cooks, place most of the 80g watercress into a food processor with mascarpone, lemon juice, Dijon mustard, parmesan, and a splash of water. Blitz until smooth and pesto-like in consistency.
- Make Brown Butter Hazelnuts: In a frying pan over low-medium heat, melt the butter. Add hazelnuts and cook for 5-10 minutes until the nuts are golden and the butter has browned with a nutty aroma, stirring occasionally to prevent burning.
- Combine Risotto with Pesto: Stir the watercress pesto into the cooked barley risotto. Season well with salt and pepper, and add a little more lemon juice if desired. Continue cooking for a few minutes more, loosening with a splash of water if needed, until the consistency resembles creamy rice pudding.
- Serve: Spoon the risotto into shallow bowls. Top each serving with the toasted brown butter hazelnuts, chunks of soft goat’s cheese, lemon zest, and the remaining fresh watercress leaves.
Notes
- If you prefer a vegetarian version, use vegetarian stock and parmesan alternative.
- The risotto can be cooked ahead and frozen in an airtight container for up to two months; thaw overnight in the fridge and reheat with a splash of water.
- Frequent stirring while cooking barley helps achieve a creamy texture.
- Adjust lemon juice and seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Keywords: watercress risotto, pearl barley risotto, brown butter hazelnuts, vegetarian risotto, comfort food, creamy risotto
