Ingredients

• 4 cups Chicken or Vegetable Broth (946 mL)
• 1 ½ cups Water (355 mL)
• 3 Tbsp Olive Oil (44 mL)
• ½ lb roughly chopped Oyster Mushrooms (226 g)
• ½ cup diced Shallots (70 g)
• 3 thinly sliced cloves Garlic (11 g)
• 2 tsp finely chopped fresh Rosemary
• 1 tsp Salt
• ¾ tsp Freshly ground black pepper
• 1 ½ cups Pearl Barley (283 g)
• 1 ½ cups diced Winter Squash of choice (190 g)
• 1 cup Dry White Wine (250 mL)
• ⅔ cup Shaved Parmesan (54 g) plus more for serving
• Chives, chopped (optional for serving)

Instructions

1. In a medium saucepan, add the broth and water. Bring to a boil, and then reduce to a simmer and keep warm.
2. Heat a large, high sided skillet over medium high heat. Once hot, add olive oil to the pan, then add mushrooms, shallots, garlic, rosemary, salt and pepper. Reduce heat to medium and cook, stirring constantly, until mushrooms are soft, about 5 minutes. Add the barley and cook to toast the grains for another 2 minutes.
3. Add the diced squash and cook for another minute. Add the white wine, bring to a simmer, cooking until the wine is almost gone.
4. Add 1 cup (236 mL) of the hot broth mixture to the barley and cook over medium heat, stirring frequently, until nearly absorbed. Continue adding broth mixture, 1 cup at a time, stirring frequently, until all liquid has absorbed and the barley is al dente. This process should take about 35-40 minutes. Stir in parmesan and serve immediately. Top with additional parmesan and chopped chives when serving.
5. Transfer risotto to bowls. Garnish with chives, parmesan cheese shavings—ricotta and roasted hazelnuts are good, too! Serve warm.