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
50gfiddleheadstrimmed and blanched
50groasted butternut squash¼ inch dice
50gpearl barleycooked to al dente
15groasted walnutsroughly chopped
1tablespoonbutter
1tablespoonmarscapone cheese
1tablespoonparmasean cheese
1teaspoonchives
2tablespoonvegetable stockor bone broth
¼teaspoonsea salt
Combine all ingredients in a medium sized saucepan over medium heat. Serve warm.
Instructions
Clean them.
Toss into your sauté pan with a little olive oil, garlic.
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.