Pearl Barley Risotto With Watercress Asparagus and Pecorino
Ingredients
- 1 1/2 Cup pearl barley
- 10 Cups vegetable stock
- 3 1/2 Ounces baby spinach leaves
- 7 Ounces watercress
- 6 Tablespoons 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 Tablespoons lemon juice
- Coarse sea salt and black pepper, to taste
Instructions
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