Multigrain Risotto

Name: Multigrain Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 79 milliliters uncooked brown rice; 794 grams butternut squash; 79 milliliters chopped carrot; 79 milliliters chopped celery; 59 milliliters unsalted pumpkinseed kernels, toasted; 118 milliliters dry white wine; 57 grams 1/2 cup shredded fontina cheese; 118 milliliters chopped fresh chives; 118 milliliters chopped fresh parsley; 1 Tbsp chopped fresh sage; 1 Tbsp chopped fresh thyme; 2 garlic cloves, minced; 177 milliliters chopped leek; 1 Tbsp olive oil; 1 Tbsp truffle oil or extra-virgin olive oil; 79 milliliters uncooked pearl barley; 0 teaspoons pepper; 237 milliliters frozen petite green peas, thawed; 1 teaspoons salt; 1 teaspoon sherry vinegar; 946 milliliters thinly sliced shiitake mushroom caps; 237 milliliters chopped tomato; 59 milliliters water; 118 milliliters water; 828 milliliters water; 79 milliliters uncooked wild rice

The recipe Multigrain Risotto is ready in about 45 minutes and is definitely a tremendous vegetarian option for lovers of Mediterranean food. This recipe serves 8. One portion of this dish contains about 10g of protein, 7g of fat, and a total of 271 calories. Head to the store and pick up water, sherry vinegar, fontina cheese, and a few other things to make it today. It works well as a side dish.

Instructions

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.

Ingredients you will need

Squash

Seeds

Equipment you will use

Baking Sheet

Oven

Combine mashed squash, 1/4 cup water, truffle oil, and vinegar in a blender, and process until smooth; set aside.

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Truffle Oil

Vinegar

Squash

Water

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Blender

Place barley in a large nonstick skillet, and cook over medium heat 4 minutes or until toasted. Set aside.

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Barley

Equipment you will use

Frying Pan

Bring 3 1/2 cups water to a boil in a large saucepan.

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Water

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Sauce Pan

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.

Ingredients you will need

Barley

Grains

Heat 1 tablespoon olive oil in skillet over medium-high heat.

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Olive Oil

Equipment you will use

Frying Pan

Add mushroom caps, leek, carrot, celery, and garlic; saut 5 minutes.

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Mushrooms

Carrot

Celery

Garlic

Leek

Add 1/4 cup water, and cook 1 minute.

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Water

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.

Ingredients you will need

Green Peas