Pearl Barley risotto primavera with pesto drizzle

Method Print recipe

1. Mix the vegetable stock base with 1 litre of water and bring to the boil - keep warm.
2. Heat the 30ml olive oil in a deep pan and sauté the shallots until soft and translucent, then add the garlic and cook for another 3-4 minutes.
3. Tumble in the pearl barley and coat with the shallot mix.
4. Slowly add ladles of stock until all is absorbed, then add the cream and salt - keep warm.
5. Add a little more stock if the risotto starts to dry out.
6. Blanch the green beans, cut into thirds and add to the mix. Stir in the peas.
7. Fold through the baby spinach and serve with 40g of pesto drizzle and a topping of fresh rocket.

  To make the pesto:

1. Toast the pine kernels in a hot pan and then cool.
2. Place into a food blender and add the 10g garlic, salt and half the fresh basil. Blitz until smooth, then add the remainder of the basil and olive oil.
3. Continue to blend until smooth, place into bowl for serving.

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