Baked Risotto with Butternut Squash & Kale

Recipe by Cook's Hideout

Blogging Marathon# 27: Week 3/ Day 7 Theme: Seasonal Dishes - Winter Entree Dish: Baked Risotto with Butternut Squash & Kale Winter is not one of my favorite seasons. But over the course of last 10 years, I've started to appreciate the holiday spirit and the festivities that winter brings. I still don't like snow and shoveling. Winter means cozying up in the house with a big bowl of soup and a chunk of bread. But winter also brings the much awaited holidays and tons of yummy and sometimes not so healthy food. Today I have a risotto recipe that...

Ingredients

• 4 cups butternut squash ((1 medium size) - peeled and cubed)
• 1 bunch kale (, tough stems removed and chopped)
• 1 red onion (- small, finely chopped (or use 2 shallots))
• 1 cups arborio rice
• 4 cups vegetable stock
• 2 cloves garlic
• supermarket roast chicken, approximately 200g once shredded (flakes (or to taste))
• 1 tsp thyme (Fresh leaves)
• supermarket roast chicken, approximately 200g once shredded ((I didn't use any wine))
• Parmesan cheese (- for sprinkling on top (optional))
• to taste Salt Pepper (and)

Method

1. Preheat oven to 400°F.
2. In a medium oven safe dutch oven or other heavy bottomed pan, heat 2tbsp olive oil over medium heat. Add onions and cook, stirring occasionally, until translucent, about 3 minutes.
3. Add garlic and thyme and cook until fragrant, about 1 minute.
4. Add rice and cook, stirring frequently, until edges are translucent, about 3 minutes. Season with salt and pepper.
5. Add wine and cook, stirring, until wine is completely absorbed, about 2 minutes.
6. Add butternut squash and stock, bring the mixture to a boil. Stir in Kale.
7. Cover with lid (or with parchment, then foil); transfer to oven, and bake until rice is tender and has absorbed most of the liquid, about 20 minutes.
8. Serve hot, sprinkled with cheese.

View the recipe instructions at Cook's Hideout