Save this The KitchnSee original recipe on www.thekitchn.com

Creamy Butternut Squash Orzotto (Barley Risotto) With Toasted Pecans

advertise
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)
advertise
Search Tips
OK
×