Butternut Squash Barley Risotto
Ingredients
- 1/2 cup pearl barley
- 3 cups low-sodium chicken or vegetable broth, divided
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 small butternut squash, peeled, seeded, and cut into 1-inch pieces (about 4 cups)
- 1 garlic clove, minced
- 1/2 cup dry white wine
- 1/4 teaspoon each dried sage and thyme
- 1 cup corn
- 2 cups baby spinach
- 1 teaspoon lemon zest
- 1/2 cup grated Parmesan cheese
- salt and freshly ground pepper to taste
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