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1
Heat a large saute pan on low, film with 1 tablespoon olive oil, add onions and slowly saute, stirring often, until lightly and uniformly browned, about 15 minutes.
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2
Add the crushed garlic and stir for 30 seconds or so, until fragrant.
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3
Dont let the garlic burn.
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4
Add the water, and stir, scraping the bottom of the pan to get all the caramelization into the liquid.
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5
Add the dried mushrooms, 1 teaspoon salt and thyme.
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6
Keep over very low heat.
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7
Add 3/4 cup of barley to a heavy-bottomed Dutch oven type of pan.
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8
Heat on medium to medium high and stir often until barley is slightly toasted, about 5 minutes.
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9
Add the remaining 1/4 cup of barley and about 1 tablespoon of olive oil and stir to coat.
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10
Add the white wine (if using) and stir until liquid is mostly absorbed.
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11
Begin adding heated broth mixture to the barley, 1/2 cup at a time, stirring often.
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12
Keep adding more as liquid is absorbed and gets thicker.
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13
Dont worry about the mushrooms and onions, just add them along with the broth.
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14
Stir and add liquid, stir and add liquid.
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15
When you have only about 1 cup of broth left, add the butternut squash to the mixture in heaping spoonfuls, continuing to stir.
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16
Add the rest of the broth, taste and adjust seasoning.
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17
The whole process will take about 30 minutes.
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18
The barley will be chewy.
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19
You can cook it longer if you like it softer.
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20
If you find that you need more liquid to cook the barley or you want your risotto more liquid, add plain hot water 1/4 cup at a time until it is the consistency you prefer.
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21
During the cooking time, steam or boil the asparagus and shock in cold water.
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22
You want the asparagus to retain a slight crunch and be bright green.
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23
Stir the asparagus into the finished risotto until warmed through.
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24
Serve with a drizzle of olive oil, topped with grated cheese and crusty bread on the side.
