Pearl barley risotto with spring vegetables

1. 1

   To make the pearl barley risotto, sweat the shallots, thyme, bay leaf, garlic and butter together in a pan.

2. 2

   Add the peas and fry for 10 minutes, then add the pearl barley. Add the stock, cover the pan and cook for 40 minutes or so.

3. 3

   Meanwhile, to make the spring vegetables, melt the butter in a frying pan then fry the peas, broad beans and asparagus. Season with salt and pepper, then finish with the fresh mint and set aside.

4. 4

   Heat a grill to its highest setting. Grill the cabbage quarters for 3-5 minutes or so all over to soften. Season well with salt and black pepper.

5. 5

   To make the dressing, mix all the ingredients together in a small bowl or jug. Taste and season with salt and pepper.

6. 6

   To serve, spoon the pearl barley risotto onto a plate, add the sautéed spring vegetables, then add some torn cabbage leaves and spoon over the dressing. Finally, garnish with the grated Parmesan, pecorino shards and tarragon.

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.