
Devices & Accessories
Lemon and Kale Pearl Barley Risotto with Parsley and Hazelnut Pesto
Prep. 15min
Total 1 h 15min
4 portions
Ingredients
Pesto
-
Parmesan cheese cut in pieces (2 cm)40 g
-
hazelnuts (see tip)30 g
-
fresh parsley leaves40 g
-
extra virgin olive oil100 g
-
garlic clove1
-
fine sea salt½ tsp
Risotto
-
kale thick stems removed, cut in pieces (see tip)175 g
-
garlic cloves2
-
onions quartered80 g
-
unsalted butter diced20 g
-
olive oil10 g
-
pearl barley (see tip)300 g
-
vegetable stock cubes (for 0.5 l each) crumbled2
-
water hot1000 g
-
lemon juice30 g
-
lemon finely grated zest only1
-
blanched hazelnuts roughly chopped, for serving40 g
Nutrition per 1 portion
Calories
756 kcal /
3149 kJ
Protein
16 g
Fat
49 g
Carbohydrates
61 g
Saturated fat
9 g
Sodium
1172 mg
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8 Recipes
UK and Ireland
UK and Ireland
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