Multigrain Risotto Recipe - Cooking Index
Multigrain Risotto Recipe - Cooking Index
| 1 | Butternut squash | |
| (1 3/4 pound) | ||
| 1/4 cup | 59ml | Water |
| 1 tablespoon | 15ml | Truffle oil |
| OR extra-virgin olive oil | ||
| 1 teaspoon | 5ml | Sherry vinegar |
| 1/3 cup | 78ml | Uncooked pearl barley |
| 3 1/2 cups | 829ml | Water |
| 1/3 cup | 53g / 1.9oz | Brown rice - uncooked |
| 1/3 cup | 53g / 1.9oz | Wild rice - uncooked |
| 1 tablespoon | 15ml | Olive oil |
| 4 cups | 948ml | Shiitake mushroom caps - thinly sliced |
| 3/4 cup | 109g / 3.8oz | Chopped leeks |
| 1/3 cup | 36g / 1.3oz | Chopped carrots |
| 1/3 cup | 36g / 1.3oz | Chopped celery |
| 2 | Garlic - minced | |
| 1/4 cup | 59ml | Water |
| 1/2 cup | 118ml | Dry white wine |
| 1 cup | 237ml | Petite green peas - frozen, thawed |
| 1 cup | 62g / 2.2oz | Chopped tomato |
| 1/2 cup | 73g / 2.6oz | Chopped fresh chives |
| 1/2 cup | 118ml | Fresh parsley |
| 1/2 cup | 118ml | Water |
| 1 tablespoon | 15ml | Chopped fresh sage |
| 1 tablespoon | 15ml | Chopped fresh thyme |
| 1/2 cup | 73g / 2.6oz | Shredded fontina cheese |
| (2 ounces) | ||
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Pepper |
| 1/4 cup | 59ml | Unsalted pumpkinseed kernels - toasted |
Place squash on a baking sheet, and bake at 400F 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.
Place barley in a large nonstick skillet, and cook over medium heat 4 minutes or until toasted. Set aside.
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.
Heat 1 tablespoon olive oil in skillet over medium-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. Yield: 8 servings (serving size: 1 cup).
Source:
Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 110
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