Barley, Butternut Squash, and Shiitake Risotto

from Cooking Light

3 cups cubed peeled butternut squash (~1.5 lbs)
3 T olive oil, divided
3/4 t kosher salt, divided
2 cups thinly sliced shiitake mushroom caps (~1/2 lb)
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 t black pepper
4 oz Taleggio cheese, diced
2 T fresh thyme leaves

1. Preheat oven to 450.
2. Combine squash, 1 T oil, and 1/4 t salt; toss well to coat. Arrange squash mixture in a single layer on a baking sheet. Bake at 450 for 25 min, stirring once.
3. Heat 1 T oil in a large Dutch oven over medium-high heat. Add mushrooms; saute 5 min or until browned, stirring occasionally. Transfer mushroom mix to a bowl; keep warm.
4. Heat remaining 1 T oil in pan. Add onion, saute 4 min or until tender, stirring occasionally. Add barley and garlic; cook 1 min, stirring constantly. Add wine; bring to a boil. Cook 3 min or until liquid is nearly absorbed. Add broth, remaining 1/2 t salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 30 min 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.

Yield: 6 servings