Pearl Barley Risotto With Watercress, Asparagus, And Pecorino
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 1/2 cup pearl barley
  • 10 cup vegetable stock
  • 3 1/2 ounce baby spinach leaves
  • 7 ounce watercress
  • 6 tablespoon olive oil
  • 1/2 cup unsalted butter (two-thirds cut into a third of an inch dice, one-third in one piece)
  • 1 medium shallot, finely diced
  • 2 cloves garlic, finely chopped
  • 3 thyme sprigs
  • 1 bay leaf
  • 4 portobello mushrooms, stalks and caps thinly sliced
  • 1 medium leek, green and white parts thinly sliced
  • 2 tablespoon lemon juice
  • coarse sea salt and black pepper, to taste
Directions
  1. Place the barley in a medium saucepan and pour over 7 cups of stock. Bring to a boil over high heat, then reduce the heat to medium and simmer for 30 to 35 minutes, uncovered, until cooked but still retaining a bite. Strain and set aside.
  2. Wash out the saucepan and fill it with water. Bring to a boil, add the spinach, and blanch for 30 seconds, then use a slotted spoon to transfer the leaves to a colander. Rinse well under cold water — this will help prevent discoloration — then squeeze out the excess moisture and set aside. Keeping the pan of water on the boil, add the watercress and blanch for 30 seconds. Transfer to a colander, rinse under cold water, and squeeze out the excess moisture. Add to the spinach leaves, coarsely chop, and set aside.
  3. Wipe out the saucepan and add 2 tablespoons of olive oil, along with the undiced butter. Place over medium heat, add the shallots and garlic, and cook for 6 to 7 minutes, stirring often, until soft but taking on no color. Add the thyme and bay leaf, pour over 2 cups of stock and bring to a boil over high heat. Cook for 10 minutes, for the stock to reduce down to a quarter, so that you have about 3 1/2 tablespoons left in the pan. Add the spinach and watercress leaves and cook for a final 2 minutes. Remove from the heat, lift out and discard the bay leaf and thyme, then, while still hot, carefully transfer to a blender with 1/2 teaspoon of salt and a few cracks of black pepper. Turn on the blender and blitz, adding the diced butter a few cubes at a time, waiting until one batch has been incorporated before adding the next. Set aside.
  4. Put 2 tablespoons of oil in a large sauté pan and place over high heat. Add the mushrooms and cook for 3 minutes, until softened but not colored. Remove the mushrooms, along with any liquid in the pan, and set aside. Return the large sauté pan to medium-high heat with the remaining 2 tablespoons of oil. Add the leek and cook for 3 minutes, until softened but having taken on no color. Leave in the pan and set aside.