Barley walnut and goats cheese risotto
Ingredients
- 1 tbsp. oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 300 g (11oz) pearl barley
- 50 mL (2 fl oz) white wine
- 1 L (2 ¼ pint) hot vegetable stock
- Small bunch thyme, leaves picked
- 150 g (5oz) kale, tough stalks removed, shredded
- 25 g (1oz) walnuts, toasted and roughly chopped
- 125 g (4oz) soft rindless goat’s cheese
Instructions
Barley, walnut and goat's cheese risotto serves 4 original recipe by Good Housekeeping.
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