Multigrain Risotto

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 236
  • Calories from fat: 32%
  • Fat: 8.4g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.7g
  • Protein: 8.4g
  • Carbohydrate: 34.7g
  • Fiber: 5.2g
  • Cholesterol: 8mg
  • Iron: 3mg
  • Sodium: 191mg
  • Calcium: 111mg

Ingredients

  • 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

Preparation

  1. Place squash on a baking sheet, and bake at 400° 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; sauté 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.
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