Whole Spelt Risotto With Butternut Squash

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Leite's Culinaria


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2 medium beets, scrubbed

1 small winter squash, preferably butternut

1 tablespoon canola or olive oil, plus more for drizzling the vegetables

Sea salt and freshly ground black pepper

2 sprigs fresh rosemary

2 sprigs fresh thyme

1 3/4 cups vegetable or chicken stock

2 large shallots, finely diced

1 1/2 cups spelt (or substitute pearled barley)

1/2 cup white wine

4 tablespoons butter, cut into cubes, cold

2 ounces Parmesan, grated

2 generous tablespoons mascarpone

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