To blanch the vegetables, bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water and put it in the sink for an ice bath. Add the squash to the boiling water and cook for about 2 minutes. Using a slotted spoon, transfer the squash to the ice bath. When cool, remove from the ice bath and drain on paper towels. Repeat this process with the fennel and the kale. After the kale is cooled, wring out any excess water. Set the vegetables aside.

Combine the Matriark Foods Vegetable Broth Concentrate and 2.25 gallons of water in a stock pot. Place over high heat. Once boiling reduce to a simmer over medium heat. Remove from the heat and set aside.

In a rondeau, heat the olive oil over medium heat. Add the onion, season with salt, and cook until softened, 2 to 3 minutes. Add the garlic and thyme and cook until fragrant, about 2 minutes. Add the barley and stir until it is evenly coated with oil. Add the wine and cook, stirring, until the wine is slightly reduced, 3 to 5 minutes.

Add about 1 cup of the vegetable broth to the barley and continue to stir until it absorbs nearly all of the liquid. Continue adding more simmering broth, a ladleful a time, and not adding more broth until the previous amount is absorbed by the barley. When nearly all of the broth has been added, the risotto will be creamy but the individual grains will be slightly firm (al dente). When the risotto reaches this point, stop adding broth. This process should take about 20 to 25 minutes.

Add the reserved vegetables to the barley. Stir in the grated cheese, sprinkle with lemon juice. Stir to incorporate.

Remove the risotto from the stove and place into a hotel pan. Place the hotel pan into the warmer until service.

Use reserved broth to rehydrate the risotto at the point of service. Plate in a bowl and garnish with grated parmesan cheese.