This hearty and healthy risotto features the sweet, nutty flavor of butternut squash combined with the earthy tones of kale, making it a perfect dish for fall or winter. It’s a comforting, creamy dish that incorporates the rich flavors of Parmesan cheese and aromatic herbs.
Ingredients:
- 1 butternut squash (about 2 lbs), peeled, seeded, and diced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth, kept warm
- 1 cup kale, stems removed and leaves chopped
- 1/2 cup grated Parmesan cheese
- 1 tablespoon unsalted butter
- Fresh sage leaves for garnish (optional)
Appliances and Special Utensils:
- Oven (for roasting the squash)
- Large baking sheet
- Large saucepan or Dutch oven
- Wooden spoon
- Ladle
- Cheese grater
Instructions:
- Preheat the Oven and Prepare Squash:
- Preheat your oven to 400°F (200°C).
- Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out on a large baking sheet.
- Roast in the oven for about 25-30 minutes, or until the squash is tender and lightly caramelized. Remove from the oven and set aside.
- Cook the Risotto:
- In a large saucepan or Dutch oven, heat the remaining tablespoon of olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Stir in the Arborio rice to coat it in the oil and toast slightly for about 2 minutes.
- Pour in the white wine and stir until it has mostly evaporated.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.
- Continue this process until the rice is creamy and just tender, about 18-20 minutes. You may not need all the broth, or you might need a bit more — adjust as necessary.
- Add the Kale and Squash:
- Stir the chopped kale into the risotto, letting it wilt.
- Gently fold in the roasted butternut squash, being careful not to mash it.
- Finish the Risotto:
- Remove the pot from the heat. Stir in the grated Parmesan cheese and butter until well combined and creamy.
- Season with salt and pepper to taste.
- Serve:
- Spoon the risotto into bowls and garnish with fresh sage leaves if desired.
- Serve immediately with extra Parmesan cheese on the side.
Tips:
- Stirring the risotto frequently is key to releasing the rice’s starches, which gives the dish its creamy texture.
- Always use warm broth to avoid lowering the cooking temperature each time you add it to the rice.
This delicious butternut squash and kale risotto makes a filling main dish or an elegant side. Enjoy the blend of flavors and the comforting warmth it brings!