Barley, Butternut Squash, and Shiitake Risotto


Barley, Butternut Squash, and Shiitake Risotto

Total Time: 45 Mins


  • 3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
  • 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 450°.
  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 450° for 25 minutes, stirring once.
  3. 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.
  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.