Pearl Barley Nettle Risotto

Heat 4 tablespoons of olive oil in a large pot over medium heat. Finely chop the onion and celery, then add them to the pot. Cook until softened, about 5-7 minutes. Mince the garlic and add it to the pot along with the sea salt, cooking for another minute. Stir in the rinsed pearl barley, cooking for an additional 2-3 minutes to toast the grains. Pour in the white wine, stirring constantly until it is mostly absorbed. Strain the rehydrated porcini mushrooms, reserving the soaking liquid, and chop them before adding to the pot.

Gradually add the boiling water and reserved mushroom soaking liquid to the barley mixture, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process until the barley is tender and creamy, about 45-50 minutes. Season with white pepper.

While the risotto is cooking, make a puree by blending the steamed nettles, frozen spinach, remaining 2 tablespoons of olive oil, and a little water until smooth. Once the barley is cooked, fold this puree through the risotto. Add the lemon zest and juice, stirring to combine.

To make the whipped tahini yogurt, whisk together the coconut yogurt, tahini, lemon juice, ground cumin, and a pinch of sea salt until smooth and fluffy.

Serve the risotto hot, topped with a dollop of whipped tahini yogurt.