Butternut Squash & Kale Risotto

• Vegetarian
• Gluten free

• 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

Found on naivecookcooks.com

Description

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.