Barley, Butternut Squash and Shitake Risotto

Name: Barley, Butternut Squash and Shitake Risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 cups, 6 serving(s)
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

Submitted by Lakerdog2

"From Cooking Light, March 2010"

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Ready In:: 45mins
Ingredients:: 12
Yields:: 6 cups
Serves:: 6

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

Preheat oven to 450°.
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.
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.
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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RECIPE SUBMITTED BY

Lakerdog2

I am a mom to 2 boys, ages 11 and 6. My youngest is a cancer survivor, so we enjoy each day given to us! You never know what can happen in your life! I have been in the loan business for over 10 years and I love it. Unfortunately, this economy has put a wrench into my awesome career. After a couple layoffs, I decided I need to do something else for awhile. I am now selling advertising, and it's different! I am thankful to have a job, so can't complain much! I love to cook. I can spend a whole Sunday in the kitchen just cooking away. I love trying new recipes (my boyfriend hates it. Lol. He likes what he likes and would be fine never trying anything new.) I never bake. I think it's because I don't measure. I am a throw-in-the-ingredients until they taste good kind of girl. I LOVE this site(actually, I am addicted to it) and am enjoying finding new things to make everyday!

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