Barley Risotto With Beans And Greens

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smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
405
FAT
43%
CHOL
8%
SOD
22%

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Ingredients for 4 servings

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 Red Nightfall Beans

3 cup chopped escarole

1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

2 tsp unsalted butter, softened

Salt and freshly ground pepper

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