Barley, Butternut Squash, and Shiitake Risotto

Barley, Butternut Squash, and Shiitake Risotto
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons fresh thyme leaves
  • 1 cup uncooked pearl barley
  • 3 ½ cups organic vegetable broth
  • 4 ounces Taleggio cheese, diced
  • 2 cups thinly sliced shiitake mushroom caps (about 1/2 pound)
  • 1/3 cup finely chopped red onion
  • 2/3 cup white wine
  • + 5 more ingredients
    • 2 garlic cloves, chopped
    • 3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
    • ¾ teaspoon kosher salt, divided
    • 3 tablespoons olive oil, divided
    • ¼ teaspoon black pepper

1. Preheat oven to 450°. 2. 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. 3. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add mushrooms; saut...

View full recipe at My Recipes

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