Welcome to Feeding the Future, a new program that converses with educators, food professionals, caregivers, artists and musicians whose work relates to nourishing kids or in some way connecting them to food and its sources. The goal is to provide inspiration and information for feeding our next generation in a creative, rounded way and to emphasize the importance of engaging them in our abundant food culture. On the debut episode, host Orianne Cosentino is joined by Andy Szymanowicz of Sol Flower Farm, a diversified market farm and CSA, sustainably growing high quality vegetables and flowers. Tune in for a taste of what's to come on Feeding the Future
Today's Recipe: Spring Barley Risotto
(adapted from Fanny at Chez Panisse by Alice Waters)
4 cups vegetable or chicken stock
1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
a sprig of thyme
1 cup barley or short grained rice
1 pound asparagus, cooked and chopped into 1 inch lengths
1/2 cup peas, fresh or frozen
2-3 tablespoons fresh herbs, chopped (mint, chives, parsley or mix)
1/4 cup parmesan cheese, grated
extra virgin olive oil for drizzling
1/2 lemon, juiced
salt and pepper
a handful or pea shoots, optional
Heat the broth in a small pot. Season it generously so it tastes a little salty and keep it hot on the stove top.
In a larger pot, melt the butter and oil together. Add the onions and thyme and saute gently 4-5 minutes, until soft and clear.
Add the barley and cook for 5 minutes, stirring often to incorporate with the onions and the butter.
Pour in about half of the hot stock or enough to cover the barley. Stir well and reduce the heat to a low simmer (it should be bubbling gently).
Cook uncovered, about 10 minutes until almost all the broth is absorbed by the grains.
Add in the rest of the stock and continue to simmer another 10 minutes until the barley is tender and a little soupiness remains.
Near the end of the cooking time, stir in the asparagus, peas, herbs and parmesan with a drizzle of extra virgin olive oil. Check for seasoning adding salt to taste.
Once cooked, finish with lemon.
Serve with some pea shoots on top (and extra evoo and cheese), if desired.