Lemon and Kale Pearl Barley Risotto with Parsley and Hazelnut Pesto

Name: Lemon and Kale Pearl Barley Risotto with Parsley and Hazelnut Pesto
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 portions
Ingredients: 40 g Parmesan cheese; 30 g hazelnuts; 40 g fresh parsley leaves; 100 g extra virgin olive oil; 1 garlic clove; ½ tsp fine sea salt; 175 g kale; 2 garlic cloves; 80 g onions; 20 g unsalted butter; 10 g olive oil; 300 g pearl barley; 2 vegetable stock cubes (for 0.5 l each); 1000 g water; 30 g lemon juice; 1 lemon; 40 g blanched hazelnuts

4.3 60 évaluations

Prép. 15min

Total 1h 15min

4 portions

Ingrédients

Pesto

Parmesan cheese cut in pieces (2 cm)
40 g
vegetarian hard cheese, cut in pieces (2 cm)
hazelnuts (see tip)
30 g
fresh parsley leaves
40 g
extra virgin olive oil
100 g
garlic clove
1
fine sea salt
½ tsp

Risotto

kale thick stems removed, cut in pieces (see tip)
175 g
garlic cloves
2
onions quartered
80 g
unsalted butter diced
20 g
olive oil
10 g
pearl barley (see tip)
300 g
vegetable stock cubes (for 0.5 l each) crumbled
2
2 heaped tsp vegetable stock paste, homemade
water hot
1000 g
lemon juice
30 g
lemon finely grated zest only
1
blanched hazelnuts roughly chopped, for serving
40 g