Trill Spring Barley Risotto
Spring herbs are everywhere, in the woods, along the hedges and in the garden. The barley we grow at Trill is plump and soft, the fresh, vibrant flavours of the herbs are the perfect foil to the creamy barley
2 onions finely diced
2 tablespoons light olive oil
1 litre vegetable stock
200 ml white wine
300 g Trill lightly pearled barley soaked overnight
Large handful wild garlic finely shredded
Large handful watercress roughly chopped
Handful blanched dandelion leaves and roughly chopped
handful blanched nettle leaves and roughly chopped
handful wild fennel chopped
Small bunch of fresh chives snipped
small bunch of chervil
small bunch parsley
zest of a lemon
30 g Pecorino shavings
Gently cook the onions in the olive oil, add the drained barley and cook for 1
minute, add the wine and reduce by half.
Tip in the stock and bring to the boil,
simmer very gently 45 – 60mins until soft and creamy adding more stock if necessary.
Stir in the wild garlic, watercress, nettles, dandelions, chives and fennel, heat
through and tip into a warm dish. Scatter the parsley, chervil, lemon zest and
Pecorino shavings over the top and serve.