For the Bavarian risotto, heat oil in a large (wide) pot and sauté onion until translucent, add pearl barley and sauté. Deglaze with wine while stirring.
Turn stove down to medium heat, pour on some soup and let steep. Stirring constantly and adding soup – just enough to keep the pearl barley moist, cook a creamy risotto. About halfway through, add garlic.
When the soup is used up and the pearl barley is soft, add cheese (mountain cheese or Emmental, to taste). Remove from heat, let stand while cutting the nasturtium leaves into strips. Sprinkle them over the Bavarian risotto.
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