Multigrain Risotto Recipe

Posted by

Rate It!

Add your photo!

Ingredients

Count

Nutrition

219

Calories

Comments Print recipe

Ingredients:

Serving

1 (1 3/4-lb) butternut squash
1/4 cup water
1 tbsp truffle oil
1 tsp sherry vinegar
1/3 cup uncooked pearl barley
3 1/2 cups water
1/3 cup uncooked brown rice
1/3 cup uncooked wild rice
1 tbsp olive oil
4 cups thinly sliced shiitake mushroom caps
3/4 cup chopped leek
1/3 cup chopped carrot
1/3 cup chopped celery
2 garlic cloves, minced
1/4 cup water
1/2 cup dry white wine
1 cup frozen petite green peas, thawed
1 cup chopped tomato
1/2 cup chopped fresh chives
1/2 cup chopped fresh parsley
1/2 cup water
1 tbsp chopped fresh sage
1 tbsp chopped fresh thyme
1/2 cup (2 oz) shredded fontina cheese
1/2 tsp salt
1/4 tsp pepper
1/4 cup unsalted pumpkinseed kernels, toasted

Directions:

Place squash on a baking sheet, and bake at 400° for 1 hour or until tender; let cool. Peel squash, and cut in half lengthwise; discard seeds and membrane. Mash pulp. Combine mashed squash, 1/4 cup water, truffle oil, and vinegar in a blender, and process until smooth; set aside.
Place barley in a large nonstick skillet, and cook over medium heat 4 minutes or until toasted. Set aside.
Bring 3 1/2 cups water to a boil in a large saucepan. Add rices; cover, reduce heat, and simmer 10 minutes. Stir in toasted barley; cover and simmer 40 minutes or until grains are tender. Set aside.
Heat 1 tablespoon olive oil in skillet over medium-high heat. Add mushroom caps, leek, carrot, celery, and garlic; sauté 5 minutes. Add 1/4 cup water, and cook 1 minute. Add wine, and cook 2 minutes or until liquid evaporates. Stir in squash mixture, grains, green peas, and next 6 ingredients (green peas through thyme); cook 2 minutes or until thoroughly heated. Remove from heat; stir in cheese, salt, and pepper. Sprinkle with pumpkinseed kernels.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	218.85 Kcal (916 kJ)
Calories from fat	30.91 Kcal
		% Daily Value*
Total Fat	3.43g	5%
Cholesterol	2.06mg	1%
Sodium	217.6mg	9%
Potassium	765.01mg	16%
Total Carbs	39.54g	13%
Sugars	6.77g	27%
Dietary Fiber	8.57g	34%
Protein	7.29g	15%
Vitamin C	27.6mg	46%
Vitamin A	0.6mg	21%
Iron	2.2mg	12%
Calcium	87.1mg	9%

Amount Per 100 g
Calories	50.96 Kcal (213 kJ)
Calories from fat	7.2 Kcal
		% Daily Value*
Total Fat	0.8g	5%
Cholesterol	0.48mg	1%
Sodium	50.66mg	9%
Potassium	178.12mg	16%
Total Carbs	9.21g	13%
Sugars	1.58g	27%
Dietary Fiber	2g	34%
Protein	1.7g	15%
Vitamin C	6.4mg	46%
Vitamin A	0.1mg	21%
Iron	0.5mg	12%
Calcium	20.3mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Roasted Butternut Squash and Tomato Soup

Butternut squash, Olive oil, Onions, diced and 12 more..
Lasagne Bolognese with Spinach

Olive oil, Sliced pancetta, finely chopped and 18 more..
Cassoulet

Chicken broth, Dry navy beans , presoaked and 21 more..
Garlic Lover's Fettuccine With Olive Oil, Garlic and Zucchini

Zucchini , cut in 2-inch julienne strips (450 g) and 12 more..
Goat Cheese and Herb Dip

Soft fresh goat cheese (such as montrachet), Olive oil and 11 more..
Wild Rice Casserole

Uncooked brown rice, Uncooked wild rice and 11 more..
Red Wine Brasato with Glazed Root Vegetables

Hearty red wine (such as cabernet sauvignon, zinfandel, o... and 20 more..
Crispy Butternut Wontons with Spicy Tomato Sauce

Olive oil, Sliced leek (about 2 medium) and 20 more..
Navy Beans Cajun Style

Olive oil, Dry shallots, peeled and diced and 11 more..