This recipe is made specially for Thermomix® TM5 and Thermomix® TM6. Please do not use it for earlier Thermomix® models, as they have different maximum capacities.
Lemon and Kale Pearl Barley Risotto with Parsley and Hazelnut Pesto
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- 40 g Parmesan 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
- 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
- 1000 g water, hot
- 30 g lemon juice
- 1 lemon, finely grated zest only
- 40 g blanched hazelnuts, roughly chopped, for serving
- per 1 portion
- 3149 kJ / 756 kcal
- 16 g
- 61 g
- 49 g
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