Free Recipe Multigrain Risotto 2

Recipe Type: P Recipes

Recipe Preparation: bake

Cooking Ingredients for Multigrain Risotto 2 Recipe

1 Butternut squash (1 3/4
-pound)
1/4 c Water
1 tb Truffle oil or extra-virgin
-olive oil
1 ts Sherry vinegar
1/3 c Uncooked pearl barley
3-1/2 c Water
1/3 c Brown rice, uncooked
1/3 c Wild rice, uncooked
1 tb Olive oil
4 c Shiitake mushroom caps,
-thinly sliced
3/4 c Chopped leeks
1/3 c Chopped carrots
1/3 c Chopped celery
2 Cloves garlic, minced
1/4 c Water
1/2 c Dry white wine
1 c Petite green peas, frozen,
-thawed
1 c Chopped tomato
1/2 c Chopped fresh chives
1/2 c Fresh parsley
1/2 c Water
1 tb Chopped fresh sage
1 tb Chopped fresh thyme
1/2 c Shredded fontina cheese (2
-ounces)
1/2 ts Salt
1/4 ts Pepper
1/4 c Unsalted pumpkinseed
-kernels, toasted

Multigrain Risotto 2 Preparation

Place squash on a baking sheet, and bake at 400 degrees for 1 hour or until tender; let cool. Peel squash, and cut in half lengthwise; discard seeds and membrane. Mash pulp. Combine mashed squash, 1/4 cup water, truffle oil, and vinegar in a blender, and process until smooth; set aside. Place barley in a large nonstick skillet, and cook over medium heat 4 minutes or until toasted. Set aside. Bring 3 1/2 cups water to a boil in a large saucepan. 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. Heat 1 tablespoon olive oil in skillet over medium-heat. Add mushroom caps, leek, carrot, celery, and garlic; saute 5 minutes. Add 1/4 cup water, and cook 1 minute. 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. Remove from heat; stir in cheese, salt, and pepper. Sprinkle with pumpkinseed kernels. Yield: 8 servings (serving size: 1 cup). Recipe by: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 110 Posted to MC-Recipe Digest V1 #584 by Terry and Kathleen Schuller <schuller@ix.netcom.com> on Apr 22, 1997

Cooking Temperature:

Recipe Serves: 8

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