Barley and Squash Risotto

Adapted from taste.com

Ingredients:
• 1 large (1 kg) butternut squash or pumpkin, peeled and cut into bite sized pieces – about 3 cups
• Optional - 1/2 cup peas
• 1 tbsp olive oil
• 4 cups vegetable or chicken stock
• 3 cups water
• 1 cup white wine (or use more stock)
• 1 medium white onion, finely chopped
• 1 1/2 cups uncooked pearl barley
• 4 fresh thyme sprigs, or 1 tsp dried thyme
• 1/2 cup grated parmesan (more, if you like)
• Salt and fresh ground black pepper, to taste

Directions:
1. Preheat oven to 375°F. Line a baking tray with foil and toss squash with 1 tsp olive oil, salt, and fresh cracked black pepper. Roast for about 45 minutes until tender, turning halfway.
2. Meanwhile, mix the water and stock and bring to a boil in a medium saucepan. Reduce heat to low and hold at a gentle simmer.
3. Heat the remaining 2 tsp oil in a large saucepan over medium-low heat. Add the onion and cook, stirring often, for about 5-8 minutes or until the onion is soft. Stir in the barley and thyme, and stir for several minutes until lightly browned.
4. Stir in the wine and continue to cook, stirring frequently, until the wine has been completely absorbed by the barley, about 3 minutes. Add the stock mixture, a ½ cup ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for about 30 minutes or until the barley is cooked al dente.
5. With just a small bit of liquid remaining to be absorbed by the barley, remove from heat and stir in the pumpkin and parmesan (and if desired, add 1 tbsp butter to make it even creamier). Season to taste with salt and pepper. Let sit covered for several minutes. Divide among serving bowls. Top with shaved parmesan to serve.