Barley and Squash Risotto

Ingredients

• 3 tablespoons butter, divided
• 1 tablespoons olive oil
• 1 onion, small diced
• 2 cloves of garlic, minced
• 3 sprigs fresh thyme
• 3 cups, grated butternut squash
• 1 ¼ cups pearl barely
• 1 ½ cups white wine
• 4 cups chicken stock
• 1 cup frozen kale
• ½ cup grated parmesan cheese
• Salt and Pepper

Directions

1. Place a heavy bottom pot over medium high heat. Add 2 tablespoons of butter and olive oil. Once the butter is melted add the onion, garlic and thyme. Cook for about 5 minutes, stirring occasionally until the onion is soft and translucent.
2. Stir in the squash. Cook, stirring occasionally for about 6-8 minutes. Stir in the barley.
3. Add the white wine and stir. Cook until most of the wine has evaporated.
4. Add 2 cups of warm chicken stock (enough to cover the barley by about 1 cm) and bring to a simmer. Cover and cook for 10 minutes, stirring occasionally.
5. Add another 1 cup of warm stock to the barley, bring back to a simmer. Cover and cook for another 10 minutes, stirring occasionally.
6. Remove the lid and add another 1 cup of warm stock. Bring to a simmer, and cook uncovered this time for 5 minutes, stirring occasionally.
7. Stir in the frozen kale. Cook until it is thawed. Test the barley for doneness. The barley should be tender.
8. Stir in the parmesan cheese and remaining 1 tablespoon of butter until both are melted. Taste and season with salt and pepper. Serve immediately.