barley risotto with beans and greens

INGREDIENTS

• 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