Butternut Squash and Barley Risotto
Ingredients
- 2 tablespoons unsalted butter
- 1 onion, chopped
- kosher salt and black pepper
- 1/2 cup dry white wine
- 6 cups low-sodium vegetable broth
- 1 cup pearl barley
- 1 butternut squash (about 1 1/2 pounds), cut into 1/2-inch pieces
- 1/2 cup grated Parmesan (2 ounces), plus more, shaved, for serving
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