Compatible versions
Lemon and Kale Pearl Barley Risotto with Parsley and Hazelnut Pesto
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
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
In Collections
Alternative recipes
Aubergine, Coconut and Peanut Curry
25 min
Lentil, Mushroom and Nut Patties
1h 30min
Lentil Moussaka
3h 30 min
Pearl Barley and White Bean Stew
1h
Ricotta, Mint and Courgette Lasagne
2h
Herbed Mushrooms with Pearl Barley and Roasted Hazelnuts
13h 25min
Broccoli Fritters with Radish Salad and Lemon Quinoa
1h
Warm Salad with Lentils, Cauliflower and Beans
30 min
Quinoa Broth
35 min
Cavolo Nero and Roasted Chickpea Salad
25 min
Mediterranean Pearl Barley Risotto
1h
Kale Pesto Pasta Salad
50 min