Multigrain Risotto

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1 (1 3/4-pound) butternut squash

1/4 cup water

1 tablespoon truffle oil or extra-virgin olive oil

1 teaspoon sherry vinegar

1/3 cup uncooked pearl barley

3 1/2 cups water

1/3 cup uncooked brown rice

1/3 cup uncooked wild rice

1 tablespoon olive oil

4 cups thinly sliced shiitake mushroom caps

3/4 cup chopped leek

1/3 cup chopped carrot

1/3 cup chopped celery

2 garlic cloves, minced

1/2 cup dry white wine

1 cup frozen petite green peas, thawed

1 cup chopped tomato

1/2 cup chopped fresh chives

1/2 cup chopped fresh parsley

1/2 cup water

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh thyme

1/2 cup (2 ounces) shredded fontina cheese

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup unsalted pumpkinseed kernels, toasted

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