Butternut Squash & Kale Risotto

Butternut Squash & Kale Risotto

  • Prepare: 15M
  • Cook: 45M
  • Total: 1H
Butternut Squash & Kale Risotto

Butternut Squash & Kale Risotto

Diets

  • Vegetarian
  • Gluten free

Ingredients

  • Produce

    • 3 cups Butternut squash
    • 4 Garlic cloves
    • 1 cup Kale
    • 1/2 cup Onion
    • 1 tsp Thyme
  • Canned Goods

    • 2 1/2 cups Vegetable stock
  • Pasta & Grains

    • 1/2 cup Arborio rice
  • Baking & Spices

    • 2 Salt & pepper
  • Oils & Vinegars

    • 1 tbsp Oil
    • 1 tbsp Olive oil
  • Dairy

    • 1/2 cup Asiago cheese or parmesan cheese
    • 1 tbsp Butter
  • Beer, Wine & Liquor

    • 3/4 cup White wine
  • Time
  • Prepare: 15M
  • Cook: 45M
  • Total: 1H

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Description

Simple Recipes for Breakfast to Dessert

Ingredients

  • 3 cups chopped butternut squash
  • 1 cup finely chopped kale
  • 1 tbsp oil
  • Salt & Pepper to taste
  • 1 tbsp olive oil
  • 4 garlic cloves,chopped
  • ½ cup onion, chopped
  • ½ cup arborio rice
  • ¾ cup white wine
  • 2.5 - 3 cups vegetable stock
  • ½ cup shredded Asiago cheese or Parmesan cheese
  • 1 tbsp butter
  • Salt & pepper to taste
  • 1 tsp thyme

Directions

  • In a pot, warm up vegetable stock and keep it aside.
  • Now in another pan, add butter. To it add butternut squash and add salt & pepper. Cook until its fully cooked and a bit caramelised. Transfer it to a plate.
  • Now to the same pot, add olive oil. Once warm, add garlic and onion and saute for few minutes. To it add rice and stir it around for 2-3 minutes. No add wine and cook it by stirring continously until wine is all absorbed. Now add ½ cup vegetable stock at a time and keep stirring. Once the liquid is absorbed, add another ½ cup. I ended up adding almost 2.5 cups of water by the time my rice was al dente.
  • Now once you find that rice is al dente that is cooked but still has a little bite to it, add salt, pepper,thyme, butter, cheese and mix.
  • Now add squash, kale and stir it around. If it feels too thick, add another ½ cup of water. Cook on low and taste and adjust seasonings.
  • **Make sure you keep the gas on medium to medium-low.
  • Serves: 4 servings
  • Prepare: 15 mins
  • Cook Time: 45 mins
  • TotalTime:
naivecookcooks.com

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Title:

Butternut Squash Kale Risotto | Naive Cook Cooks

Descrition:

Creamy comforting Butternut Squash Kale Risotto for cold nights!

Butternut Squash & Kale Risotto

  • Produce

    • 3 cups Butternut squash
    • 4 Garlic cloves
    • 1 cup Kale
    • 1/2 cup Onion
    • 1 tsp Thyme
  • Canned Goods

    • 2 1/2 cups Vegetable stock
  • Pasta & Grains

    • 1/2 cup Arborio rice
  • Baking & Spices

    • 2 Salt & pepper
  • Oils & Vinegars

    • 1 tbsp Oil
    • 1 tbsp Olive oil
  • Dairy

    • 1/2 cup Asiago cheese or parmesan cheese
    • 1 tbsp Butter
  • Beer, Wine & Liquor

    • 3/4 cup White wine

The first person this recipe

naivecookcooks.com

naivecookcooks.com

1337 113

Found on naivecookcooks.com

Naive Cook Cooks

Butternut Squash Kale Risotto | Naive Cook Cooks

Creamy comforting Butternut Squash Kale Risotto for cold nights!