Advertisement
Health

Healthy Recipes: Pearl barley risotto with fiddleheads, squash and walnuts

This is a recipe by Chef Kyle Christofferson, winner of the 2011 So You Think You Can Cook fiddlehead competition.

Healthy Recipes: Pearl barley risotto with fiddleheads, squash and walnuts Julie Daniluk

This is a recipe by Chef Kyle Christofferson, winner of the 2011 So You Think You Can Cook fiddlehead competition.Ingredients:50 g fiddleheads, trimmed and blanched50 g roasted butternut squash, ¼ inch dice50 g pearl barley (cooked to al dente)15 g roasted walnuts, roughly chopped1 tbsp butter1 tbsp marscapone cheese1 tbsp parmesan cheese1 tsp chives2 tbsp vegetable stock¼ tsp sea saltDirections:1. Combine all ingredients in a medium sized saucepan over medium heat. Serve warm.

GET CHATELAINE IN YOUR INBOX!

Subscribe to our newsletters for our very best stories, recipes, style and shopping tips, horoscopes and special offers.

By signing up, you agree to our terms of use and privacy policy. You may unsubscribe at any time.

Advertisement
Advertisement