Goat’s cheese and barley risotto with winter greens

Method

1. In a large flameproof casserole, heat a glug of oil over a high heat, then sear the cabbage and sprouts until browned all over (about 3 minutes). Set aside.
2. Reduce the heat, add the onion, then fry gently for 5 minutes, stirring occasionally, until softening. Add the garlic and pearl barley, then stir for 2-3 minutes.
3. Stir in the flour and cook for a minute, then pour in the wine. Turn up the heat and bubble for a minute, stirring with a wooden spoon. Reduce the heat and add the milk, then simmer for 15-20 minutes, stirring every so often, until the sauce thickens and the barley softens.
4. Heat the oven to 220°C/200°C fan/gas 7. Add the sun-dried tomatoes, taleggio and goat’s cheese. Stir for 5 minutes until the cheese has melted, then stir in the basil. Arrange the cabbage pieces and sprouts on top. Grate over the hard cheese and bake for 20-25 minutes until golden.