Barley Risotto With Crispy Kale

Ingredients

• 1 bunch curly kale, de-stemmed and leaves coarsely chopped
• 2 tablespoons olive oil
• 5 tablespoons nutritional yeast (optional)
• 1/2 teaspoon kosher salt
• 1 cup pearled barley
• 8-9 cups vegetable broth
• 1/2 teaspoon red pepper flakes
• 3 tablespoons butter or olive oil, divided
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/4 cup parsley, finely chopped
• 3 tablespoons store-bought pesto