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Blue Hubbard Squash, Grilled Artichoke & Wild Mushroom with Barley Arborio Risotto


Pre-heat Oven to 425º


1 & 1/2lb. Blue Hubbard Squash, steamed and pureed
2lb. Fresh Artichoke, peeled, cut and cooked
1 & 1/2lb. Assorted Wild Mushrooms, clean cut & sautéed (oyster, mushroom, chanterelle, chicken of the woods, hen of the woods, black trumpets, etc.)
1/2lb. Carrots, diced
1/2 Onion, chopped
2 Tbsp. Garlic, chopped
1 Cup Grape Tomatoes
1 lb. Arborio rice
1 lb. Barley
1/2 gal. Vegetable stock
1/2 bottle Dry White Wine
2 Tbsp. Olive Oil
1/2 stick Butter
1 Cup. Cream
Salt & Pepper


- Risotto -
Sauté onion, carrots, 1 Tbsp. of garlic, and 1/4 stick of butter over medium heat; add rice ,barley and stir to coat. Add 1 & 1/2 quarts vegetable stock. Stir and cover. Cook, stirring occasionally, until liquid is absorbed. Cover and bake in the oven at 425degrees for 8minutes. Remove from the oven, reserve and cool down on a sheet pan.

- Garnish -
Reserve handful mixture of artichoke, wild mushroom, tomato and fresh herbs tossed together for topping your risotto as a garnish.

- Recipe -
In a rondeau pot, add olive oil, 1/4 stick of butter, 1 Tbsp. garlic and sweat for a minute. Add artichokes & mushrooms. Sweat for 2 additional minutes. Deglaze with white wine and 1/2 quart vegetable stock. Add cream, pinch of salt and pepper. Bring to a boil. Once boiling, add risotto and pureed blue hubbard squash. Mix together & cook until a thick consistency. If too thick, add more vegetable stock (mixture is not like a soup). Season to taste and serve on a plate and sprinkle warm garnish on top

Can be served as a side dish with fish, meat or as a main course.