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

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

Notes

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