Multigrain Risotto

Ingredients

• 0.3 cup brown rice uncooked
• 1.8 pound butternut squash 
• 0.3 cup carrots chopped
• 0.3 cup celery chopped
• 0.3 cup pumpkinseed kernels unsalted toasted
• 0.5 cup cooking wine dry white
• 2 ounces fontina shredded
• 0.5 cup chives fresh chopped
• 0.5 cup parsley fresh chopped
• 1 tablespoon sage fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 2  garlic cloves minced
• 0.8 cup leek chopped
• 1 tablespoon olive oil 
• 1 tablespoon olive oil extra-virgin
• 0.3 cup pearl barley uncooked
• 0.3 teaspoon pepper 
• 1 cup peas green frozen thawed
• 0.5 teaspoon salt 
• 1 teaspoon sherry vinegar 
• 4 cups shiitake mushroom caps thinly sliced
• 1 cup tomatoes chopped
• 0.3 cup water 
• 0.5 cup water 
• 3.5 cups water 
• 0.3 cup rice wild uncooked

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• blender

Directions

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.
2. Combine mashed squash, 1/4 cup water, truffle oil, and vinegar in a blender, and process until smooth; set aside.
3. Place barley in a large nonstick skillet, and cook over medium heat 4 minutes or until toasted. Set aside.
4. Bring 3 1/2 cups water to a boil in a large saucepan.
5. 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.
6. Heat 1 tablespoon olive oil in skillet over medium-high heat.
7. Add mushroom caps, leek, carrot, celery, and garlic; saut 5 minutes.
8. Add 1/4 cup water, and cook 1 minute.
9. 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.
10. Remove from heat; stir in cheese, salt, and pepper.
11. Sprinkle with pumpkinseed kernels.