Lemon and Kale Pearl Barley Risotto with Parsley and Hazelnut Pesto
TM6 TM5

Lemon and Kale Pearl Barley Risotto with Parsley and Hazelnut Pesto

4.3 (50 ratings)

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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