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Barley Risotto with Roasted Butternut Squash & Kale
CLEAN EATING13Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- olive oil cooking spray
- 1 butternut squash (small, peeled, seeded and chopped into 3/4-inch pieces, about 4 1/2 cups)
- 2 tsp. olive oil (divided)
- 1/2 tsp. sea salt (divided)
- ground black pepper (Fresh, to taste)
- 1/2 onion (small, finely chopped, about 1/3 cup)
- 3 cloves garlic (chopped)
- 1 cup hulled barley (rinsed)
- 12 oz. kale (stemmed and chopped, 4 1/2 to 5 cups)
- 10 sun dried tomato (halves, packed in olive oil, patted dry and chopped)
- 1 1/2 Tbsp. pine nuts
- 1 cup low fat ricotta cheese
- 2 Tbsp. chopped fresh herbs (such as mint, basil, rosemary, thyme or sage)
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