Butternut Squash Risotto
INGREDIENTS:
2 tablespoons extra-virgin olive oil
2 shallots, diced small
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 black (Tuscan) or curly kale, tough stems removed, cut crosswise into 1/2-inch-thick strips
Grated Parmesan, for serving
INSTRUCTIONS:
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.
NOTES:
To serve, sprinkle with vegan Parmesan.
ATTRIBUTION: Stephanie T
WEBSITE: n/a
SUBMITTED BY: Stephanie T
