Pearl Barley Risotto with basil and arugula pesto

• Heat a large deep frying pan without any oil over high heat. Toast the pine nuts and pumpkin seeds until they start to turn lightly golden-brown, then remove from the pan and set aside.
• Cut the lemon into wedges.
• Melt the butter in the same pan over medium-high heat, then fry the garlic and onion for 1 minute. 
• Add the courgette and leek fry for 2 minutes and season with salt and pepper. Deglaze with 1 lemon wedge per person.

• Stir in the pearl barley and toast for 1 minute, then pour in a third of the stock. Lower the heat and let the pearl barley slowly absorb the stock, stirring regularly.
• Repeat with the rest of the stock, adding it in two more batches. The risotto is done when the barley is soft but still al dente. This should take around 20 - 25 minutes. Add extra water and cook longer if you'd prefer the barley to be softer.

• Grate the Parmigiano Reggiano.
• Pick the basil leaves from their stems.
• Add to a high container half of the basil, half of the arugula, half of the Parmigiano Reggiano, half of the pine nuts and pumpkin seeds, the mascarpone, salt and pepper (see Tip).
• Blend it to a pesto with an immersion blender. 

Tip: Add some of the stock to the pesto to make it more saucy. 

• When the pearl barley risotto is done, add the basil arugula pesto and mix well.
• Squeeze in the leftover lemon. Season with salt and pepper to taste. 
• Roughly tear the remaining basil.