Recipes

Butternut Squash, Lale and Barley Risotto with Tallgrass Reserve

By: Anna Thomas Bates

Ingredients:

• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme leaves
• 1 cup hulled barley
• ½ cup white wine
• 1 medium butternut squash, peeled and diced
• 3 cups broth
• 1 bunch kale, stems removed and chopped
• pinch of salt
• freshly ground pepper
• 1 cup Tallgrass Reserve, shredded (half reserved for serving)

Instructions:

Preheat oven to 400 degrees. Add oil to a warm Dutch oven or large oven-proof pot with a lid. Add garlic and thyme, cook until fragrant (about a minute). Add barley and stir with oil until coated. Add wine and cook, stirring until mostly absorbed. Add squash and broth. Bring to a boil, stir in kale, salt and pepper.

Cover and place dish in oven. Bake until barley is tender and liquid is mostly absorbed, about 30 minutes. Stir in ½ cup Tallgrass Reserve. Sprinkle remaining cheese over serving plates.

Serves 4-6