Grilled Squash Risotto

Grilled Squash Risotto (about 4 servings)

1/4 cup barley
1/4 cup arborio rice
1/4 cup spelt (optional)

2 tbsp olive oil
2 cups broth (heat to boiling in a separate pan)
2 tbsp diced proscuitto or pancetta (omit for vegetarian)
1 medium leek diced
1/2 cup white wine
1 carnival squash (1/2 lb approx), grilled, flesh removed and diced
1/4 cup milk or half-n-half
1/2 cup parmesam cheese
1/4 cup toasted walnuts


Heat oil, saute proscuitto/pancetta and leeks on low flame until leeks are soft.
Add grains, toss around till they get evenly coated and you san smell them toasting.
Add white wine and let it simmer till all the liquid is absorbed.
Add some broth to the pan, let it cook on a low flame till liquid absorbed.. keep adding liquid until the grains are the consistency you want. The mixture should be creamy (the grains are ready when there is no white center if you cut the grain in two with a knife)
Stir in diced squash
Add the milk/half-n-half.. let it heat through while you stir.
Stir in parmesan and walnuts.

(This recipe can be made with a mixure of mushrooms instead of squash.. saute the mushrooms and add towards the end)