Butternut Squash Baked Risotto
- 2 tablespoons extra virgin olive oil
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, chopped
- 1 1/2 cups arborio or risotto rice
- 1/2 cup dry white wine
- 1 medium butternut squash, peeled and cut into medium dice, about 4 cups
- 4 cups vegetable broth
- 1 bunch kale, stems removed and leaves cut into 1/2-inch thick strips
- salt and pepper to taste
- Grated Parmesan, for serving
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Butternut squash, peeled and cut into medium dice, about 4 cups, medium (1)
- Garlic (2 cloves)
- Kale (1 bunch)
- Shallots (2)
- Thyme, fresh leaves (1 teaspoon)
- Canned Goods
Vegetable broth (4 cups)
- Cooking & Baking
- Olive oil, extra virgin (2 tablespoons)
- Salt and pepper (1)
- Pasta & Grains
- Arborio or risotto rice (1 1/2 cups)
- Dairy
- Parmesan, Grated (1)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 29, 2010 (2 years ago).
5 people saved this recipe.
