Recipe: Creamy Butternut Squash Orzotto Barley Risotto with Toasted Pecans
Ingredients
- 1 1/2 pounds butternut squash, peeled and seeds removed
- 2 tablespoons butter or olive oil
- 1 cup uncooked pearl barley
- 1 leek, white and light green parts only, thinly sliced
- 1/4 cup white wine
- 4 cups low-sodium chicken or vegetable stock (preferably homemade)
- 1 teaspoon fresh thyme leaves, minced
- 1/4 teaspoon salt, or more to taste
- 2 teaspoons fresh lemon juice
- 1/4 cup toasted pecans, chopped
- Grated Parmesan cheese (optional)
Instructions
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