Fire Roasted Tomato and Barley Risotto recipes

Name: Fire Roasted Tomato and Barley Risotto recipes
Ingredients: 1 pound butternut squash; 5 tablespoons extra virgin olive oil, divided; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 2 14.5-ounce cans Hunts All-Natural Fire Roasted Diced Tomatoes; 1 ½ cup leeks, cleaned of sand, white parts only, diced; 1 tablespoon fresh garlic minced; 1½ cups Tuscan kale, cleaned, stems removed and coarsely chopped; 2 tablespoons fresh thyme, pulled from stems and divided; 1 pound dry pearl barley; ½ cup white wine; 4 cups vegetable broth; 4 cups whole milk; kosher salt; freshly ground black pepper; 2 tablespoons butter; ½ cup Parmesan cheese