|Barley risotto with corn, asparagus, leeks and basil|
1 fresh corn on the cob, kernels removed
1 cup asparagus chopped into one inch pieces
1 cup chopped leeks, white parts only
1 clove of garlic, finely minced
1 tablespoon unsalted butter
1 1/2 cups vegetable stock
Salt to taste
Healthy dose of freshly ground black pepper
2 oz soft goat cheese
3 tablespoon finely julienned fresh basil leaves
- Soak the barley for 2 hours at room temperature. This will ensure it cooks in 30 minutes.
- Heat a 3 quart dutch oven with 1 tablespoon butter at medium heat. When the butter melts, add the chopped leeks and the minced garlic. Saute for 3 to 5 minutes with a pinch of salt till the leeks begin to soften. Drain the barley and add to the leek mixture and continue to cook for 5 minutes till the leeks have softened completely.
- While the leeks are cooking, keep a stock pot with warm stock to be added to the barley while cooking.
- Once the leeks are softened add a few ladles of the stock till the stock covers the barley. Stir often and continue to cook till the liquid dries up. Add some more stock and do the same until the barley is almost cooked - about 10 minutes. Now add the asparagus and another round of stock and cook for another 5 minutes. Finally add the fresh corn kernels and cook till the asparagus is done but crisp.
- Taste for seasoning and add the salt and pepper accordingly. This will depend on the salt content of the stock that you are using. Take the pan off the heat and stir in the goat cheese and basil leaves. Serve immediately.
Serves 3 as a main course