Barley Risotto with Kale and Butternut Squash

INGREDIENTS

small butternut squash, peeled and cut into ½-inch cubes (about 3 cups)

3 tbsp

olive oil, divided

1 tbsp

butter

4 cups

vegetable (or chicken) stock

small onion, diced (about ⅔ cup)

large clove garlic, minced

1 cup

barley

1/2 cup

dry white wine

2 1/2 cups

finely chopped kale

1/3 cup

freshly grated parmesan cheese + more for garnish

salt and pepper