Wheat Berry Risotto with Mushrooms, Roasted Vegetables and Hazelnuts | RICARDO

Ingredients

• 1 cup (200 g) wheat berries (see note)
• Water, for soaking
• 4 cloves garlic, halved
• 3 tbsp (45 ml) olive oil
• 4 onions, finely chopped
• 1/2 lb (225 g) white mushrooms, halved
• 1/2 cup (125 ml) red wine
• 4 cups (1 litre) water
• Salt and pepper
• 12 small carrots of various colours, peeled
• 1 acorn squash, skin on, seeded and cut into thin wedges
• 1/4 cup (60 ml) olive oil
• 6 oz (170 g) oyster mushrooms, trimmed
• 1 shallot, chopped
• 1/4 cup (11 g) flat-leaf parsley leaves
• 1/2 cup (50 g) roasted hazelnuts, chopped