Recipe: Creamy Butternut Squash Orzotto Barley Risotto with Toasted Pecans

Recipe: Creamy Butternut Squash Orzotto (Barley Risotto) with Toasted Pecans

Recipe: Creamy Butternut Squash Orzotto (Barley Risotto) with Toasted Pecans

By The Kitchn
Serves 4

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Details
  • Servings:   4
  • Calories:   455
  • Protein:   15g
  •  
  • Fiber:   13g
  • Sugar:   10g
  • Carb Total:   55g
  •  
  • Trans Fat:   0g
  • Saturated:   3g
  • Fat Total:   16g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
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Ingredients
  • 1 1/2 pounds butternut squash,
  • 2 tablespoons butter or olive oil
  • 1 cup uncooked pearl barley
  • 1 leek, white and light green parts only,
  • 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
Instructions

Recipe: Creamy Butternut Squash Orzotto (Barley Risotto) with Toasted Pecans serves 4 original recipe by The Kitchn.

View original preparation instructions

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