Multigrain Risotto Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1: Butternut squash, 1 3/4 pound
1/4 cup: Water,
1 tbsp: Truffle oil or extra-virgin olive oil,
1 tsp: Sherry vinegar,
1/3 cup: Uncooked pearl barley,
3 1/2 cup: Water,
1/3 cup: Brown rice, uncooked
1/3 cup: Wild rice, uncooked
1 tbsp: Olive oil,
4 cup: Shiitake mushroom caps, thinly sliced
3/4 cup: Chopped leeks,
1/3 cup: Chopped carrots,
1/3 cup: Chopped celery,
2 Cloves: garlic, minced
1/4 cup: Water,
1/2 cup: Dry white wine,
1 cup: Petite green peas, frozen, thawed
1 cup: Chopped tomato,
1/2 cup: Chopped fresh chives,
1/2 cup: Fresh parsley,
1/2 cup: Water,
1 tbsp: Chopped fresh sage,
1 tbsp: Chopped fresh thyme,
1/2 cup: Shredded fontina cheese, 2 ounces
1/2 tsp: Salt,
1/4 tsp: Pepper,
1/4 cup: Unsalted pumpkinseed kernels, toasted
Directions:
Place squash on a baking sheet, and bake at 400 degrees 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).
Recipe by: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 110 Posted to
MC-Recipe Digest V1 #584 by Terry and Kathleen Schuller
on Apr 22, 1997
Source from luhu.jp
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).
Recipe by: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 110 Posted to
MC-Recipe Digest V1 #584 by Terry and Kathleen Schuller
Source from luhu.jp