Wheat Berry Risotto with Mushrooms, Roasted Vegetables and Hazelnuts

Ingredients

• • 1 cup (200 g) wheat berries (see note)
  • Water, for soaking
  • 4 cloves garlic, halved
  • 3 tbsp (45 ml) olive oil
  • 4 onions, finely chopped
  • 1/2 lb (225 g) white mushrooms, halved
  • 1/2 cup (125 ml) red wine
  • 4 cups (1 litre) water
  • Salt and pepper

• Vegetables

  • 12 small carrots of various colours, peeled
  • 1 acorn squash, skin on, seeded and cut into thin wedges
  • 1/4 cup (60 ml) olive oil
  • 6 oz (170 g) oyster mushrooms, trimmed
  • 1 shallot, chopped
  • 1/4 cup (11 g) flat-leaf parsley leaves
  • 1/2 cup (50 g) roasted hazelnuts, chopped