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Pearl Barley Risotto with Fiddleheads, Squash & Walnuts

This is a recipe by Chef Kyle Ferguson, winner of the 2011 So You Think You Can Cook fiddlehead competition, hosted by Norcliff Farms. Thanks for this plus the fiddleheads info! Visit this very informative website: www.norcliff.com

Ingredients

  • 50 g fiddleheads trimmed and blanched
  • 50 g roasted butternut squash ¼ inch dice
  • 50 g pearl barley cooked to al dente
  • 15 g roasted walnuts roughly chopped
  • 1 tablespoon butter
  • 1 tablespoon marscapone cheese
  • 1 tablespoon parmasean cheese
  • 1 teaspoon chives
  • 2 tablespoon vegetable stock or bone broth
  • ¼ teaspoon sea salt
  • Combine all ingredients in a medium sized saucepan over medium heat. Serve warm.

Instructions

  1. Clean them.
  2. Toss into your sauté pan with a little olive oil, garlic.
  3. They are ready to eat in under 10 minutes!

Recipe Notes

The 'classic' way -- with a little butter and garlic, is also very yummy. That's how I have cooked them for years.