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Lemon and Kale Pearl Barley Risotto with Parsley and Hazelnut Pesto
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Ingredients
Pesto
-
40
g Parmesan cheese, cut in pieces (2 cm)
or vegetarian hard cheese, cut in pieces (2 cm) - 30 g hazelnuts (see tip)
- 40 g fresh parsley leaves
- 100 g extra virgin olive oil
- 1 garlic clove
- ½ tsp fine sea salt
Risotto
- 175 g kale, thick stems removed, cut in pieces (see tip)
- 2 garlic cloves
- 80 g onions, quartered
- 20 g unsalted butter, diced
- 10 g olive oil
- 300 g pearl barley (see tip)
-
2
vegetable stock cubes (for 0.5 l each), crumbled
or 2 heaped tsp vegetable stock paste, homemade - 1000 g water, hot
- 30 g lemon juice
- 1 lemon, finely grated zest only
- 40 g blanched hazelnuts, roughly chopped, for serving
- Nutrition
- per 1 portion
- Calories
- 3149 kJ / 756 kcal
- Protein
- 16 g
- Carbohydrates
- 61 g
- Fat
- 49 g
- Saturated fat
- 9 g
- Sodium
- 1172 mg
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