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barley risotto with beans and greens

barley risotto with beans and greens Recipe

  • 5 cups low-sodium vegetable or chicken stock
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, cut into 1/4-inch dice
  • 1/4 teaspoon thyme
  • 1/2 cup white wine (optional)
  • 1 cup pearled barley (7 ounces)
  • 1 cup beans, canned or precooked (white would be great; I used some
  • mostly because they were languishing in my cabinet)
  • 3 cups chopped escarole
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • 2 tablespoons unsalted butter, softened
  • Salt and freshly ground pepper
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