Name: Smoked ham hock and barley risotto primavera
Total time: 3 h
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 smoked ham hock, soaked overnight if needed; 1 carrot; 100g unsalted butter, diced; 3 medium onions, 2 finely diced; 2 cloves garlic; a sprig thyme, finely chopped; 200g risotto rice; 200g pearl barley; 150g peas; 150g broad beans, double pod if you like; 6 asparagus spears, sliced on an angle; 4 spring onions, sliced on an angle; 20 green beans, cut into short lengths; 100g mascarpone; 85g parmesan, grated

1 smoked ham hock
soaked overnight if needed
1 carrot
100g unsalted butter
diced
3 medium onions
2 finely diced
2 cloves garlic
a sprig thyme
finely chopped
200g risotto rice
200g pearl barley
150g peas
150g broad beans
double pod if you like
6 asparagus spears
sliced on an angle
4 spring onions
sliced on an angle
20 green beans
cut into short lengths
100g mascarpone
85g parmesan
grated

Method

step 1
Put the ham hock into a pot full of clean, cold water with the carrot and halved onion.
step 2
Bring to a simmer and cook for 2½ hours, skimming the surface now and again. Top up the pan with water if needed.
step 3
Melt the butter in a heavy pan and add the onion, garlic and thyme. Cook until softened but not coloured.
step 4
Add the rice and the pearl barley and cook for a couple of minutes until coated in the butter. Gradually add the stock from the ham and vegetables, stirring throughout. After about 15-20 minutes of stirring and simmering you will have used nearly all of the stock. Taste your risotto and if you are happy with the texture, take the risotto off of the stove but keep it close.
step 5
Boil a pan of water and blanch all the green veg apart from the spring onions for 30 seconds. Drain and tip into the risotto.
step 6
Put the risotto back over a moderate heat and stir in the vegetables, spring onions and ham and let everything heat through and season. Stir in the mascarpone and the grated parmesan and serve.