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• Watercress pearl barley risotto with brown butter hazelnuts

Watercress pearl barley risotto with brown butter hazelnuts

• Cassie Best

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Serves 2

Easy

Prep: 10 mins

Cook: 50 mins

A star rating of 5 out of 5.5 ratingsRate

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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

Freezable (risotto only)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

• 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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Nutrition: Per serving

• kcal1136

• fat72g

• saturates30g

• carbs93g

• sugars10g

• fibre6g

  high

• protein27g

• salt2.7g

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Method

• 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.) Once completely cool, the risotto will keep frozen in an airtight container for up to two months. Defrost in the fridge overnight, then reheat thoroughly in a pan with a splash of water to loosen. 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.

Recipe from Good Food magazine, March 2025

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