Kale, Walnut and Lemon Pearl Barley Risotto

Method: 1. Gently fry your onion and garlic in olive oil until translucent. Stir through your rinsed pearl barley and cook for 2 minutes. Toast your walnuts until browned. 2. Add the chicken stock one ladle-full at a time, waiting for each to be incorporated before adding the next. Once the barley is plump and cooked through stop adding the stock and remove the risotto from the heat. 3. Stir the cheese, butter and walnuts through your cooked risotto, pop the lid on and set aside to sit for 3-4 minutes. 4. Finally, stir through the kale, season to taste and drizzle with fresh lemon juice before serving.