Barley, Butternut Squash And Shitake Risotto - cooking recipe

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

Preparation

Preheat oven to 450\u00b0.
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\u00b0 for 25 minutes, stirring once.
Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add mushrooms; saute 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.