Don’t local veggies taste so much better and fresher? Isn’t it the best feeling when you know your supporting local farmers? I don’t know about you but I find this very important, however it can be somewhat difficult to shop at local farmers when you live in the city. There is the market, however, I don’t manage to go there on a daily, that is why I love Farmy’s , Zurich’s online farmer’s market. You can order fresh, local products and they’ll bring it straight to your door or you can pick it up at one of their pick-up points around the city, e.g. John Baker Stadelhofe or Les Halles near Hardbrücke. So obviously I was super excited when they asked me to be an ambassador for them. I mean I love their concept so obviously I said yes! Therefore, from now on you’ll find a monthly Farmy recipe on my blog and there’s also always a German version of the recipe on the Farmy website.
So, let’s talk food – Today I am sharing an incredibly simple yet super delicious pesto pearl barley risotto with baked Jerusalem artichoke. Seriously this tasted AMAZING!! In fact, I’d love some right now. Hm, I might still have got some left in the freezer, oooh that would be awesome..
Anyways, it tasted amazing, all the ingredients are available on Farmy and yeah that’s it from me.
Pearl Barley Risotto
Baked Jerusalem artichoke on pesto pearl barley
Baked Jerusalem artichoke on pesto pearl barley
- 200g purple Kale, roughly chopped and stems removed
- 1 bunch purple basil
- 50g brazil nuts
- 250g red Jerusalem artichoke, halveddes
- 1 garlic clove, inely diced
- 1 onion, finely diced
- 1 dl white wine
- 3.5 dl vegetable stock
- 100g pearl barley
- olive oil
- salt
- pepper
- additional brazil nuts, chopped
- For the pesto add kale, basil, garlic, one teaspoon of salt, brazil nuts and 0.8dl olive oil into a blender and blend until smooth and creamy. Put aside for later.
- Preheat oven to 180°C. Place Jerusalem artichokes on a baking sheet and rub with one teaspoon of olive oil and salt. Bake for 25 minutes.
- Heat up some olive oil in a pan, fry onion until transluscent. Add white wine, pearl barley and the vegetable stock and let it cook, covered over low heat for 35 minutes. Last but not least mix three tablespoons of the pesto into the pearl barley and top with the baked Jerusalem artichoke and a sprinkle of chopped brazil nuts.
Happy Sunday!!
Bisous,
Agreed–the fresher, the cleaner and the tastier! 🙂 What a fun experience is it to farm your own food?! This jerusalem artichoke pesto pearl barley recipe sounds incredible too! Now I want to try jerusalem artichokes!