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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...


46 serving

Total time

65 minutes






  • 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)


  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.

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