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Creamy Butternut Squash Orzotto (Barley Risotto) with Toasted Pecans
http://www.thekitchn.com/recipe-creamy-butternut-squash-amp-barley...
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Ingredients
categorized
original
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)
Ingredients
categorized
original
This recipe is
vegetarian
Produce
Butternut squash
(
1 1/2
pounds
)
Leek
(
1
)
Pecans, toasted
(
1/4
cup
)
Thyme, fresh leaves
(
1
teaspoon
)
Canned Goods
Chicken or vegetable stock, low-sodium
(
4
cups
)
Cooking & Baking
Butter or olive oil
(
2
tablespoons
)
Salt
(
1/4
teaspoon
)
Pasta & Grains
Pearl barley
(
1
cup
)
Drinks
Lemon juice, fresh
(
2
teaspoons
)
Dairy
Parmesan cheese, Grated
(
1
)
Beer, Wine & Liquor
White wine
(
1/4
cup
)
Preparation
Read recipe preparation on
thekitchn.com
The Kitchn
www.thekitchn.com
All 1,169 recipes
Social Stats
40.7
Rating
1-100
14
Tweets
40
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Views
6
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Recipe Stats
Published February 19, 2013 (3 days ago).
18 people saved this recipe.
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