Nettle Barley Risotto with Goat's Cheese

Spring is the perfect time for foraging, and nettles are one of the most underrated seasonal ingredients. In this barley risotto, they bring a fresh, earthy flavour that pairs beautifully with creamy goat’s cheese, fragrant thyme, and bright lemon zest. With the addition of our beef organs powder(also rich in collagen, and colostrum) it’s a simple way to add extra nourishment while keeping the dish incredibly delicious. Serve it as it is or with a slice of crunchy sourdough to mop up the brothy goodness.

Serves 4

     Ingredients: 

• 300g pear barley 
• 1.2 litres bone broth 
• About 200g nettle tops - washed 
• 50g raw butter 
• 1 white onion - finely chopped 
• 1 leek - trimmed and finely sliced 
• 2 garlic cloves - crushed 
• 2 tsp fennel seeds 
• The zest of 1/2 organic lemon 
• A small handful of fresh thyme 
• 50g parmesan cheese - grated 
• 1 scoop Organised
• 100g soft fresh goat’s cheese 
• A drizzle of extra virgin olive oil for serving 

1. Put the barley into a large bowl and cover with plenty of cold water. Let it soak for 30 minutes.
2. In the meantime blanch the nettle tops. Pour the bone broth into a large pan and bring it to a boil. Add the nettle, cook for 1 minute and remove. Rinse under cold water to stop the cooking process. Leave them onto side. 
3. Keep the broth over low heat. 
   
4. Heat the butter in large pan on a medium heat. Add the onion, leek and garlic. Cook gently for around 10 minutes until the onion starts to caramelise. Add in the thyme, fennel seeds and lemon zest and cook for 5 more minutes until fragrant. 
5. Drain the soaked barley and add it to the pan. Add a quarter of the broth and stir everything together. Once the first batch has been absorbed add the next and so on as you would do with a classic risotto. It should take about 25-30 minutes for the barley to cook through. 
6. We like a slightly brothy texture with still a bite. Stir through the blanched nettle tops, Organised and the grated parmesan cheese. Season with salt and pepper
   
7. Divide into bowls and serve with a generous drizzle of extra virgin olive oil and the crumbled goat’s cheese.