Mushroom and Fall Squash Barley Risotto
- 5 tablespoons unsalted butter
- 2 tablespoons grapeseed or canola oil
- 1/2 cup finely chopped shallots
- 1 1/2 cups pearl barley
- Salt and freshly ground pepper
- 1/4 cup dry white wine
- 3/4 pound baby bella mushrooms, sliced 1/8 inch thick
- 12 ounces acorn squash, peeled, seeded and diced
- 4 cups chicken stock or canned low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 3/4 cup finely grated parmigiano-reggiano
- Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch saute pan over medium-high heat.
- When hot, add the shallots and cook, stirring, until tender, 1 to 2 minutes.
- Add the barley, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook for 1 minute.
- Pour in the white wine and cook, stirring, until the wine is evaporated, 1 to 2 minutes.
- Transfer to the crock of a 6-quart slow cooker.
- Add 2 tablespoons butter and the remaining 1 tablespoon oil to the saute pan over medium-high heat.
- Add the mushrooms and cook until lightly browned and wilted and the fat has been absorbed, 4 to 5 minutes.
- Add the mushrooms, squash and chicken stock to the slow cooker.
- Stir gently to combine.
- Set the slow cooker to low and cook until the liquid is absorbed and the barley and squash are tender, 2 hours, 30 minutes to 3 hours, stirring occasionally to ensure all of the grains are evenly cooked.
- Remove the lid and stir in the parsley, sage, 1/2 cup parmigiano-reggiano and the remaining 2 tablespoons butter.
- Serve the risotto hot, garnished with the remaining 1/4 cup cheese and additional pepper, if desired.
- Photograph by Kana Okada
unsalted butter, grapeseed, shallots, pearl barley, salt, white wine, bella mushrooms, acorn, chicken stock, parsley, fresh sage
Taken from www.foodnetwork.com/recipes/emeril-lagasse/mushroom-and-fall-squash-barley-risotto-recipe.html (may not work)