Recipe - Multigrain Risotto

1 cup Cooked brown rice
1 cup Cooked wild rice
1 cup Cooked toasted barley
1 cup Cooked spelt*
2 cup Organic butternut squash
puree
1 teaspoon Truffle vinegar (she used
truffle oil but said you
could substitute truffle
vinegar)
1 teaspoon Sherry vinegar
One half cup Shredded Fontina or some
other LF cheese (optional)
1 Leek; minced
1 small Carrot; minced
1 Stalk celery; minced
4 cup Wild mushrooms; cut or sliced up
(Chanterelles; Shiitakes,
Tree Oysters)
1 teaspoon Garlic; chopped
One half cup Dry white wine
Water or vegetable stock
1 cup Frozen petit green peas;
thawed
1 cup Tomato; minced
One half cup Chives; chopped
One half cup Parsley; chopped
1 teaspoon Fresh sage; chopped (or
more)
1 teaspoon Fresh thyme; chopped (or
more)
Salt and black pepper to
taste
Toasted pumpkin seeds to
garnish

Date: Tue, 28 May 1996 16:53:54 0500

From: lisa@magicnet.net (Lisa Folickman)
*note: Spelt is also called Farro, Spelt is one of the most ancient grains
and is an ancestor of contemporary strains of wheat. Spelt is an easily
digestable wheat substitute.

I received so many requets for this recipe, here it is (in two posts):

This is a recipe that I have never personally made, but I saw it being made
by a chef at a demonstration I went to in Vail, CO. If anyone is going to
that area and is interested in going to this healthy cuisine restuarant, I
forgot the name but it's located in the Vail Valley Health Club.

Oh, and I tasted the dish. It's worth making! Not a quick, easy dish, but
a good gourmet one to impress guests!

1. Cook grains according to package directions, except barley, which should
be toasted until golden and aromatic before adding water.

2. Put whole butternut squash in 400 degree oven until soft (about 45 min).
Cook, peel, seed, and scoop out all pulp from skin. Puree in blender with
vinegars and just enough water to process completely, until smooth like
baby food.

3. Heat a large saute pan over high heat. Add a bit of broth, a pinch of
salt and pepper, mushrooms, leek, carrot, celery, and garlic. Saute over
mediumhigh heat stirring fequently for around 5 minutes. Add One fourth Cup
water and continue sauteing until mushrooms are tender and water is reduced
to about 1 T. Add white wine and reduce again.

4. Add mixed grains, peas, tomato, chives, parsley, sage, thyme, and
buternut squash puree. Mix until warm. Add a little water, stock, or sherry
vinegar if too dry. Fold in cheese and season with salt and pepper.

5. Garnish with pumpkin seeds. Serve immediately. Serves 8.

FATFREE DIGEST V96 #148

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.