This recipe from Callum Hann uses pearl barley from the Clare Valley and Adelaide Hills nuts and cheese to create a fresh version of classic risotto.

Recipe Callum Hann | Photograph Brendan Homan

Pearl barley, asparagus, hazelnut and goats curd ‘risotto’

Serves 4

1.5L salt-reduced chicken or vegetable stock

1 tbsp olive oil, plus

2 tbsp extra

1 leek, finely sliced

6 cloves garlic, chopped

1 cup Clare Valley pearl barley

10 sprigs thyme, leaves picked

1⁄3 cup dry white wine

2 bunches asparagus, cut
into bite size pieces

½ cup Adelaide Hills hazelnuts, toasted and halved

½ bunch tarragon,
leaves picked

100g Adelaide Hills goats curd

Bring stock to a simmer in a saucepan, then remove from heat and keep warm. Heat a heavy based, wide pan and add one tablespoon of olive oil. Add leek and cook, stirring occasionally for 2-3 minutes or until translucent. Stir in half the garlic, pearl barley and thyme. Increase heat, then deglaze with wine. Cook, stirring for another minute, then add approximately 1⁄3 of the stock to the pan. Simmer for 20-25 minutes, adding more stock whenever the pearl barley isn’t covered, until barley is tender. If you run out of stock and the pearl barley needs a little more cooking use hot water or more stock.

While the risotto is cooking, heat a large frying pan with the remaining olive oil. Add the asparagus to the pan and cook for 1-2 minutes or until lightly charred. Add the remaining garlic and cook for a further minute, then remove from heat.

Once the pearl barley is al dente (tender but still with a little bite) stir in half the tarragon. Divide between serving plates. Top with asparagus, hazelnuts, extra tarragon and goats curd to serve.

To drink

2016 Shaw & Smith M3 Chardonnay

Stone fruit and citrus are the hallmarks of this elegant Adelaide Hills chardonnay. Restrained generosity on the palate and secondary, subtle toasty characteristics marry with the punchy goats curd in this creamy dish.

CREDITS

Wine match – Themis Chryssidis

Styling – Natalie Homan

This recipe first appeared in the September 2018 issue of SALIFE.