Barley, Butternut Squash and Shitake Risotto |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 18 |
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From Cooking Light, March 2010 Ingredients:
1 1/2 lbs butternut squash, peeled diced into 1/2 inch cubes (about 3 cups) |
3 tablespoons olive oil, divided |
3/4 teaspoon kosher salt, divided |
2 cups thinly sliced shiitake mushroom caps (about 1/2 pound) |
1/3 cup finely chopped red onion |
1 cup uncooked pearl barley |
2 garlic cloves, chopped |
2/3 cup white wine |
3 1/2 cups organic vegetable broth |
1/4 teaspoon black pepper |
4 ounces taleggio cheese, diced |
2 tablespoons fresh thyme leaves |
Directions:
1. Preheat oven to 450°.
2. Combine squash, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to coat. Arrange squash mixture in a single layer on a baking sheet. Bake at 450° for 25 minutes, stirring once.
3. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add mushrooms; sauté 5 minutes or until browned, stirring occasionally. Transfer mushroom mixture to a bowl; keep warm.
4. Heat remaining 1 tablespoon oil in pan. Add onion; saut´´ 4 minutes or until tender, stirring occasionally. Add barley and garlic; cook 1 minute, stirring constantly. Add wine; bring to a boil. Cook 3 minutes or until liquid is nearly absorbed. Add broth, remaining 1/2 teaspoon salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until barley is tender and liquid is nearly absorbed. Remove from heat; add cheese, stirring until cheese melts. Stir in squash, mushrooms, and thyme. Serve immediately.
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