Pearl Barley and Courgette Risotto

I always think of making risotto as a mindful experience – the gentle stirring and slow adding of stock is soothing and provides a good opportunity to enjoy some peace and quiet. Pearl barley has a little bit more bite than risotto rice, so livens up this recipe. Mascarpone, lemon and basil do add a lovely depth of flavour, but if you wish to make this dairy free, replace the mascarpone for a vegan cream and use a dairy-free Parmesan for the topping.