Mushroom and Fall Squash Barley Risotto | Emerils.com

Ingredients

• 5 tablespoons unsalted butter
• 2 tablespoons grapeseed or canola oil
• 1/2 cup finely chopped shallot
• 1 1/2 cups pearled barley
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup dry white wine
• 3/4 pound baby bella mushrooms, stems trimmed, sliced 1/8-inch thick
• 12 ounces acorn squash, peeled, seeded, and diced
• 4 cups chicken stock or canned low-sodium chicken broth
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh sage
• 3/4 cup finely grated Parmigiano-Reggiano cheese