Barley, Butternut Squash And Shitake Risotto

• 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

1. Preheat oven to 450u0b0.
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 450u0b0 for 25 minutes, stirring once.
3. 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.
4. 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.

butternut squash, olive oil, kosher salt, shiitake mushroom, red onion, pearl barley, garlic, white wine, vegetable broth, black pepper, taleggio cheese, thyme

Taken from www.food.com/recipe/barley-butternut-squash-and-shitake-risotto-421906 (may not work)