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° for 25 minutes, stirring once.
Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add mushrooms; sauté 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.
Wine note: The 2008 J Lohr Riverstone Chardonnay (California, $15) is a buttery, beautiful partner for this creamy-textured risotto. Tropical fruit notes, ripe pear, melon, and vanilla aromas combine for a wine that will embrace the rich flavors in this dish. --Natalia MacLean
This dish was fabulous! I substituted apple juice for the white wine and used fat free, low sodium chicken broth in place of the vegetable broth. I also cut the dish in half, since I was making it for just my boyfriend and me. I did not experience the same problems with cooking off the liquid that other reviewers had. I actually did not even need to cook the barley the entire 30 minutes - it softened and the liquid boiled off within 10-15 minutes. Maybe if I had made the full recipe I would have needed the entire 30 minutes. The combination of flavors was outstanding. I will definitely add this to my recipe rotation.
My boyfriend and I really enjoyed this recipe. I have to say, I loved the Tellagio cheese (had never had it before) and feel like it really added a ton of depth to the recipe. I followed it pretty much exact (but I used chicken broth instead of veggie because that's what I had on hand) and we really loved it. What a great and filling vegetarian option. My barley took a little bit longer than 30 minutes, but not much (maybe 40 minutes) to soak up the broth. We will make this one again. Yummy.
I loved this, the yummyness of risotto, but made with a wholesome whole grain. I did make a few modifications. It took the entire 30 minutes to absorb the broth UNCOVERED, would have took all day had I covered it as the recipe stated. I used parmesaen cheese and mushroom broth.
Loved this -- Substituted Monterey Jack cheese because that's what I already had, but it came out great. I don't know what makes this "risotto" by any stretch, but it's way healthier; both hearty and sort of light.
I made this recipe as is - maybe slightly less cheese than was called for, but pretty close. My husband and I had never tried this cheese and found it to be perfect with the butternut squash and shiitake mushrooms. I will definitely make this again.
Overall, this was a very good recipe. My biggest issue was that the recipe stated that the barley would take about 30 minutes to absorb all of the liquid. Maybe it was the barley I bought, but it took about 75 for my batch to absorb the liquid. I also agree with the other readers that half as much cheese could be used. The taste of the tallegio is very strong and overwhelms the other flavors. Plus it saves a few calories!
Great recipe. However I would add less cheese than recommended. I used Fontina because the Telaggio was too strong. I found both at Whole Foods. Definitly cut the cheese in half though. It over powered the delicious recipe.
This recipe was excellent! I admit that I did not add the thyme because I didn't have it on hand, but Thyme usually goes well with butternut squash. I also admit I did not add the mushrooms because I'm allergic. However, I was making it only to divvy up into containers for bringing to work with me, but I ended up eating a bunch of it anyway (nevermind that I had already eaten!). My husband loved it too. I couldn't wait to have lunch today! I do think sauteing everything before adding the barley and letting the white wine be absorbed first is key to the flavor.
I liked this well enough but my husband asked me not to make it again. It was a little too earthy for him he said. If I did make it again for myself, I wouldn't add the thyme at the end. It had a very strong flavor and I found myself eating around it most of the time.
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