Chantrelle, artichoke, & pesto barley risotto with burrata and cherry tomato sauce
Pesto
Italian cuisine
This dish has developed over the past few months along with the progression of seasons. It started as a light room temperature Summer salad with an herb focus, progressed to a spicy squash and greens version in the early Fall, and has culminated in this satiating Italian inspired version worthy of the Holidays. I use barley because it is widely available, but farro can also be substituted if available. Any wild Winter greens would work in the pesto in lieu of the arugula – try dandelion greens or stick to classic basil. The buratta should be added just before serving so it melts slightly but retains its shape (or feel free to omit the cheese if you are going for a vegan version). Enjoy!
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