Multigrain Risotto

• 1 (1 3/4-pound) butternut squash
• 1/4 cup water
• 1 tablespoon truffle oil or extra-virgin olive oil
• 1 teaspoon sherry vinegar
• 1/3 cup uncooked pearl barley
• 3 1/2 cups water
• 1/3 cup uncooked brown rice
• 1/3 cup uncooked wild rice
• 1 tablespoon olive oil
• 4 cups thinly sliced shiitake mushroom caps
• 3/4 cup chopped leek
• 1/3 cup chopped carrot
• 1/3 cup chopped celery
• 2 garlic cloves, minced
• 1/4 cup water
• 1/2 cup dry white wine
• 1 cup frozen petite green peas, thawed
• 1 cup chopped tomato
• 1/2 cup chopped fresh chives
• 1/2 cup chopped fresh parsley
• 1/2 cup water
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1/2 cup (2 ounces) shredded fontina cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup unsalted pumpkinseed kernels, toasted

1. Place squash on a baking sheet, and bake at 400u0b0 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.
2. Place barley in a large nonstick skillet, and cook over medium heat 4 minutes or until toasted. Set aside.
3. 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.
4. Heat 1 tablespoon olive oil in skillet over medium-high 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.

butternut squash, water, truffle oil, sherry vinegar, pearl barley, water, brown rice, wild rice, olive oil, shiitake mushroom, leek, carrot, celery, garlic, water, white wine, frozen petite green peas, tomato, fresh chives, parsley, water, fresh sage, thyme, fontina cheese, salt, pepper, unsalted pumpkinseed kernels

Taken from www.myrecipes.com/recipe/multigrain-risotto (may not work)