Barley & Butternut Risotto

Ingredients

• 2 lb. butternut squash, peeled, seeded and cut into ½” cubes (approx. 4 C)
• 1 TBSP olive oil
• ¼ tsp cinnamon
• 8 C chicken stock
• 2 TBSP unsalted butter
• 1 large onion, finely diced
• 2 C pearl barley
• ¼ tsp thyme
• 1 clove garlic, minced
• ½ C grated parmesan cheese
• Salt and pepper to taste
• 1 C walnuts, coarsely chopped and toasted