Best Barley Risotto Ever

This barley risotto in the current issue of Cooking Light caught my eye immediately. I'm not too familiar with barley, so I was pleasantly surprised at its nutty flavor and tenderness. The barley perfectly complemented the butternut squash and shiitake mushrooms mixed into the risotto. This is one of my favorite all-in-one recipes I have made recently--definitely one to try on a brisk spring evening.

Barley, Butternut Squash, and Shiitake Risotto (Cooking Light, March 2010)

3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 lbs.)
3 Tbs. olive oil, divided
3/4 tsp. kosher salt, divided
2 cups thinly sliced shiitake mushroom caps (about 1/2 lbs.)
1/3 cup finely chopped red onion
1 cup uncooked pearl barley
2 garlic cloves, chopped
2/3 cup white wine
3 1/2 cups organic vegetable broth
1/4 tsp. black pepper
4 oz. Taleggio cheese, diced [I could not find Taleggio, so I used brie as Cooking Light suggested as a substitute.]
2 Tbs. fresh thyme leaves

1. Preheat oven to 450.
2. Combine squash, 1 Tbs. oil, and 1/4 tsp. salt; toss well to coat. Arrange squash mixture in a single layer on a baking sheet. Bake at 450 for 25 minutes, stirring once.
3. Heat 1 Tbs. oil in a large Dutch oven over medium-high heat. Add mushrooms; saute 5 minutes or until browned, stirring occasionally. Transfer mushroom mixture to a bowl; keep warm.
4. Heat remaining 1 Tbs. oil in pan. Add onion; saute 4 minutes or until tender, stirring occasionally. Add barley and garlic; cook 1 minute, stirring constantly. Add wine; bring to a boil. Cook 3 minutes or until liquid is nearly absorbed. Add broth, remaining 1/2 tsp. salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until barley is tender and liquid is nearly absorbed. Remove from heat; add cheese, stirring until cheese melts. Stir in squash, mushrooms, and thyme. Serve immediately.