Barley, Butternut Squash, and Shiitake Risotto

Name: Barley, Butternut Squash, and Shiitake Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons black pepper; 710 milliliters (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds); 2 Tbsps fresh thyme leaves; 2 garlic cloves, chopped; 1 teaspoons kosher salt, divided; 3 Tbsps olive oil, divided; 237 milliliters uncooked pearl barley; 79 milliliters finely chopped red onion; 227 grams cups thinly sliced shiitake mushroom caps (about; 113 grams Taleggio cheese, diced; 828 milliliters organic vegetable broth; 158 milliliters white wine

Barley, Butternut Squash, and Shiitake Risotto might be just the side dish you are searching for. One portion of this dish contains approximately 8g of protein, 12g of fat, and a total of 311 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up onion, butternut squash, vegetable broth, and a few other things to make it today. It is a rather pricey recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 45

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Oven

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.

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Squash

Salt

Cooking Oil

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Baking Sheet

Bake at 450 for 25 minutes, stirring once.

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Oven

Heat 1 tablespoon oil in a large Dutch oven over medium-high heat.

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Cooking Oil

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Dutch Oven

Add mushrooms; saut 5 minutes or until browned, stirring occasionally.

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Mushrooms

Transfer mushroom mixture to a bowl; keep warm.

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Mushrooms

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Bowl

Heat remaining 1 tablespoon oil in pan.

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Cooking Oil

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Frying Pan

Add onion; saut 4 minutes or until tender, stirring occasionally.

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Onion

Add barley and garlic; cook 1 minute, stirring constantly.

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Barley

Garlic

Add wine; bring to a boil. Cook 3 minutes or until liquid is nearly absorbed.

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Wine

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.

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Barley

Pepper

Broth

Salt

Remove from heat; add cheese, stirring until cheese melts. Stir in squash, mushrooms, and thyme.

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Mushrooms

Cheese

Squash

Thyme

Serve immediately.

Wine note: The 2008 J Lohr Riverstone Chardonnay (California, $1

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Chardonnay

Wine

is a buttery, beautiful partner for this creamy-textured risotto. Tropical fruit notes, ripe pear, melon, and vanilla aromas combine for a wine that will embrace the rich flavors in this dish. --Natalia MacLean

Ingredients you will need

Melon