Squash and Mushroom Barley Risotto | Bob's Red Mill Natural Foods

Ingredients

• 4 cups Chicken or Vegetable Broth (946 mL)
• 1 ½ cups Water (355 mL)
• 3 Tbsp Olive Oil (44 mL)
• ½ lb roughly chopped Oyster Mushrooms (226 g)
• ½ cup diced Shallots (70 g)
• 3 thinly sliced cloves Garlic (11 g)
• 2 tsp finely chopped fresh Rosemary
• 1 tsp Salt
• ¾ tsp Freshly ground black pepper
• 1 ½ cups Pearl Barley (283 g)
• 1 ½ cups diced Winter Squash of choice (190 g)
• 1 cup Dry White Wine (250 mL)
• ⅔ cup Shaved Parmesan (54 g) plus more for serving
• Chives, chopped (optional for serving)