Baked Butternut Squash and Kale Risotto

Today I’m sharing one of my family’s favorite winter recipes. We get a weekly CSA delivery. When it started I really struggled to find ways to use all the winter vegetables, which can get a bit repetitive. This quick, simple and delicious recipe (from Martha, of course) was found during a search for new ideas. The risotto is baked, which makes it feasible for weeknights as well, although I like to make it on Sundays so I can take it for lunches.

Baked Butternut Squash and Kale Risotto

• 2 tablespoons extra-virgin olive oil
• 2 shallots, diced small (I often use onions instead, as I have them on hand)
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme, leaves
• 1 1/2 cups Arborio rice
• Coarse salt and ground pepper
• 1/2 cup dry white wine
• 1 medium butternut squash (2 pounds), peeled and diced medium (4 cups)
• 4 cups low-sodium vegetable broth
• 1 bunch kale, tough stems removed, cut crosswise into 1/2-inch-thick strips
• Grated Parmesan, for serving

Directions

Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes.

Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil.

Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes.

To serve, sprinkle with Parmesan.

Have a lovely weekend (and let me know if you try this, it would be delicious with some no knead bread).  Lots of reveals next week – the finished table and dining room and the living room curtains. I can’t wait to share them with you.