BARLEY, BUTTERNUT SQUASH, AND SHIITAKE RISOTTO

BARLEY, BUTTERNUT SQUASH, AND SHIITAKE RISOTTO image

Yield 6 cups

Number Of Ingredients 11

3 cups 1/2 inch cubed peeled butternut squash
3 tablespoons olive oil divided
3/4 teaspoons kosher salt, divided
2 cups thinly sliced shiitake mushrooms caps
1/3 cup finely chopped red onion
1 cup uncooked pearl barley
3 garlic cloves, chopped
2/3 cup white wine
3 1/2 cups organic chicken broth
4 ounces taleggio cheese or brie
2 tbs. fresh thyme leaves

Steps:

Preheat oven 450. Combine squash, 1 tbs. olive oil and 1/4 tsp. salt; toss well to coat. Arrange squash on a baking sheet. Bake for 25 minutes, stirring once. Heat 1 tbs. oil in a large dutch oven over medium heat. Add mushrooms; saute 5 minutes or until browned, stirring occasionally. Transfer mushrooms to a bowl; keep warm. Heat remaining 1 tbs. oil in pan. Add onion; saute 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 tsp. 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.