Asparagus, Kale and Barley Risotto

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Hello there !!

Yes, I know – a long time between posts. I have to tell you honestly, that how much can we do ? Has this been an extraordinarily busy year for you too ? I just checked and my last blog post was in July ! I can’t tell you where that time went, but most likely into trips to the East Coast (Brisbane and the Sunshine Coast) for classes, talks and book launches. Oh my goodness. Then home finally to settle into my new house, and actually make it home (I still haven’t photo’s, but are working on that). Between settling in and unpacking, I have been down to Albany for the Food for Thought Festival, and Margaret River for classes and talks, and am now currently running a 4 week intensive – a kind of mini Whole and Natural Foods Chef Training Program (as I couldn’t run the full program in this crazy, busy year). Don’t get me wrong, I’m not whinging, and I love what I do, but certainly thinking that it seems that we are all being asked to just do so much more, and there is only so much more we can do. Somedays to be honest, social media is just a step to far. So, right now as the year comes to a close, and I’m super busy, I am making sure I walk in the cool, very early morning and smell the earth, listen to the birds, and connect deeply to why I do what I do,so that I can remember when you and I connected (perhaps it was on the Sunshine Coast at the book launch, or in Sydney in class, or in Perth when i saw you at the farmers market) so it doesn’t just become work, and so that I can – in all the working –  also just be me. I do hope you are taking some time for you, and sometimes, just saying no to too much.  x Jude

But for now, we did Barley, Asparagus Risotto in class the other day and it’s such a simple, easy dish that I thought you might enjoy it. Everything is in season right now, so it’s a great choice.

As the year finishes, I do have a couple of treats in – store for you.

  • For those who couldn’t get into the free The Week Before Christmas class (or aren’t in Perth),  I am running a free webinar – no date just yet, so stay tuned. It will be all about being organised with delicious food so that busy week before Christmas is so much easier, and more delicious.
  • I have 1 set of all my books (yes, including Wholefood Baking) to give away. Stay tuned for that competition shortly. You will need to be subscribed to the newsletter to be in this competition.
  • Many of you ask about Wholefood Baking, and truly it’s a crazy story. It sold out, won awards, yet Murdoch have not re printed… but I think (think) a reprint is in the works. Ebooks are available.
  • I have copies of all books (other than Wholefood Baking), ready to wrap and send to you for Christmas Presents. My elves are at the ready to wrap and post (and I will sign of course). Postage for 1 = $10.00, Postage for 2 = $15 Postage for 3 = $15, Postage for 4 = $20.00 (Australia only) All $AUD Just email me your order to jude@wholefoodcooking.com.au
  • WHOLEFOOD heal – nourish – delight  | this is my first book at a special price for you now of $30.00 (normally $50.00)
  • COMING HOME TO EAT (Wholefood for the Family) | my second book, and whilst I love all of books, this book has some of my much loved family favourites. Must cook – Mango, Cashew Chicken. Oh, and Lemon Coconut Teacake – both wonderful for summer, and easy. ($30.00 normally $40.00)
  • WHOLEFOOD FOR CHILDREN – Nourishing young children with whole and organic food  | my third book, and wonderful for anybody also with a dodgy tummy or gut as the principles are the same. This is also great family food. $45.00
  • WHOLE FOOD FROM THE GROUND UP  | my latest baby – released in June this year. I am incredibly proud of this book (well all my books) but I can tell you, this has my most up to date, wholistic information – I see a better and more whole lay of the land so to speak, with many absolutely delicious, and not difficult recipes. $40.00

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BARLEY, ASPARAGUS AND KALE RISOTTO

Ingredients

1/2 cup pearled barley soaked overnight in water with a 2 teaspoons whey or teaspoon yoghurt/cultured buttermilk or kefir

1 tablespoon white wine
1 tablespoon good (fruity and robust) extra virgin olive oil
2 cups + 1/2 – 3/4 cup stock – we used chicken
good knob of unsalted butter or ghee
sea salt and freshly ground black pepper to taste
1 good bunch (10 – 12 stems) asparagus
1 clove garlic (new season will be sweetest and best) – very finely chopped
3 – 4 stems spring onions or baby leek, both finely sliced
a good handful of very finely chopped kale (I use Tuscan Black Kale)
finely grated zest of one small lemon and one small orange
1 – 2 tablespoons finely grated parmesan cheese
1 – 2 tablespoons cream fraiche – we used a goat curd

For the most digestible end result, begin this recipe by soaking the barley the night before. Leave it out at room temperature, this will encourage some good lacto – fermentation, and give you a much more grain.

Directions

Begin by draining the barley and discarding the soaking water. Add the olive oil to a medium size pot over a medium flame and toss the barley in it. Add the verjuice and 2 cups of stock. Simmer for 50 – 60 minutes or until the barley is cooked, but not overcooked and becoming soggy – but definitely cooked. Barley is not easy to digest when it is too ‘ al dente’.  Do this at a gentle simmer – you might need the lid on ajar so you don’t loose too much liquid to evaporation. If there is any stock left, strain it off into a bowl and keep it in case you need it later.

When the barley is just about cooked (or is cooked and you are ready to put it together), trim the asparagus. Snap of any woody stems and discard (you could use these in the stock), and cut the asparagus into 2cm slices, leaving enough so you have a tip measuring about 5cm. Add the remaining 3/4 cup stock to a small pot and bring to a simmer. Add the tips and cook for 1 – 2 minutes or until just cooked – remove the tips and set the stock aside, still in the pot.

Add the butter, a good pinch of sea salt, garlic, chopped asparagus and spring onion to a fying pan or shallow pot. Cook over a gentle to low – medium heat until the asparagus is only just about (but not) cooked. Take care not to have the heat too high or the garlic will burn. This shouldn’t take long – 3 minutes should be ample. Add 1/2 cup of warm stock to the pan, together with the cooked barley and stir through. Add the kale and zests,  and stir through, cooking for another 3 – 5 minutes or so, or until the kale is cooked and the stock is becoming creamy in appearance – starch from the barley will move out into the stock with the stirring. Taste and adjust for salt and pepper, adding the remaining stock if you feel it is needed. Remove from the heat and add the asparagus tips,  stir through finely grated parmesan cheese and cream fraiche as desired.

Jude Blereau

Jude Blereau

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