Fall Risotto with Butternut Squash and Kale
The perfect dinner to make for an elegant date night during the Fall season. It's creamy and delectable and sure to impress! Pour yourself a glass of wine and it's time to get cookin!
Ingredients
- 1 small Butternut Squash Peeled and cut into 1/4 - 1/2 inch cubes.
- 3/4 cup Arborio rice
- 5-6 sprigs Kale Stems removed and chopped coarsely. Massage your Kale as well for 3 minutes.
- 1/4 cup White Wine A dry wine like Pinot Grigio or Sauvignon Blanc works best
- 4 cups Vegetable or Chicken broth you might use a little more or less depending on the consistency you like
- 1/3 cup Parmesan Cheese
- 1 small Shallot chopped
- 1 tbsp Butter
- 1-2 tbsp Olive Oil extra virgin
- Salt and Pepper to taste
Instructions
- Preheat oven to 400°F and place your broth in a pot over medium heat.
- Peel your butternut squash and dice into 1/4 to 1/2 inch cubes. Place squash in a bowl and toss with EVOO and Salt & Pepper. Place on baking sheet with parchment paper and bake for 20-30 minutes.
- In a large pot over medium-high heat, melt the butter and add in the shallot until it softens, about 1-2 minutes.
- Add in the arborio rice and stir for about a minute. Then add in the wine and continue to stir until wine is absorbed.
- Start adding the warm broth, 1 cup at a time and continue to stir often until the broth is all absorbed. Continue with remaining broth.
- Add in the Kale, Parmesan Cheese & Butternut Squash. Stir to incorporate everything. If the risotto is too think, add a little more broth to get it to your favorite consistency.