Barley and mustard greens risotto

Method

1. Sauté the onion in some butter, ghee, olive oil or coconut oil with a pinch of sea salt over a medium heat until soft and translucent. Add the leeks and continue to cook until tender.
2. Turn up the heat and add the barley. Add a ladleful of stock at a time, stirring until it is completely absorbed before adding the next ladleful. Continue doing this until the barley is tender, for about 25–35 minutes, adding salt and pepper to taste along the way and stirring regularly. Remember that barley will never be soft and squidgy; even when cooked, the kernels remain chewy.
3. Spoon 2–3 tablespoons of the tender barley and the pulp of the Roasted Garlic into a blender (or tall container if using a stick blender), and add just enough hot stock (about 60ml) to be able to blend into a creamy paste. If it is too sticky or stodgy, add some more stock.
4. Now scrape the paste, which will help make the risotto creamy, back into the risotto pan, and stir in the mustard leaves, parsley, petits pois and Parmesan. Cover with a lid for a few minutes or until the leaves have wilted and the peas are cooked. Adjust the seasoning.
5. Turn off the heat and stir in the egg yolk. The residual heat from the barley will cook the yolk and make for a creamier end result. Scatter over some pea shoots and serve immediately.