Baked Risotto with Butternut Squash & Kale
After your try this no-stir method for risotto, I promise you will never go back to all that stirring! This is truly a one-pot dinner, ready in under 30 minutes and sure to satisfy every comfort food lover in your family. It’s packed with a full bunch of leafy kale and a whole butternut squash so it’s at least ‘healthy-ish’. too. Leftovers keep great in the fridge for a couple of days, just re-heat and serve.
To add extra depth of flavor, try roasting your butternut squash first. That said, if you’re short on time, you can throw it in raw, and it still comes out great.
Enjoy!
BAKED RISOTTO WITH BUTTERNUT SQUASH AND KALE
Yields 4 servings
Ingredients
1 medium yellow onion, finely chopped
2 TB Extra Virgin Olive Oil
1.5 cups Arborio Rice
4 cups low-sodium vegetable (or chicken) stock
1/2 cup white wine (optional, can substitute water)
2 cups water
1 medium butternut squash, diced 1”
1 bunch Dino Kale, stems and ribs removed, roughly chopped
1 TB Kosher Salt
2 tsp freshly ground black pepper
1/2 tsp red chili flakes
2 TB Parmesan Cheese
Method
Preheat the oven to 400F degrees.
In a large 5-quart Dutch Oven over medium heat, heat the 2 TB olive oil. Add onion, salt, pepper, and chili flakes, and cook until translucent.
Add rice and saute with onion and spices until fragrant (it should smell like toasted grains). Add 1/2 cup wine (or water) and stir until it evaporates. Add butternut squash (raw or roasted), stock, and remaining 2 cups water. Stir to combine. Put the lid on and bring to a bowl.
When mixture reaches a boil, add the kale into the pot and stir to combine. Bring back to a boil with the lid on. When risotto is fully boiling, carefully move the pot to you pre-heated oven. Cook with lid on for exactly 20 minutes.
Remove from oven, taste for seasoning, sprinkle with Parmesan, and it’s ready to serve.
