Squash & Kale Risotto

Liz’s Friday Recipe

Squash and Kale. What a great local food combo for this time of year.  This dish makes a nice filling, ”comfort food” type of meal this time of year without being overly heavy.  Skip the white rice and use something a little healthier like brown or basmati, you may have to cook it a little longer but it’s worth it! 

Winter Squash and Kale Risotto
Adapted from a recipe by the National Cancer Institute

2 tsp. olive oil
1 medium onion, diced
3 cloves garlic, minced
1 c. short grained rice
1/4 c. pine nuts
20 oz. vegetable broth
1 small to medium winter squash (Butternut worked well for me)
2 c. fresh kale, rinsed well and chopped
1/4 c. freshly grated Parmesan chees

Pre-heat oven to 400.  Peel, seed and chop the squash into 1 inch cubes.  Toss the squash with a little olive oil and place into a glass baking dish, pop it into the oven for about 30 minutes or until tender.

When squash is about halfway done, start a few tbsp. of olive oil in a large saucepan over medium heat.  Add salt, onion, and garlic, and saute for 2 minutes.  Stir in the rice and pine nuts, and toast for about 2 more minutes, stirring occasionally.

Add 1/2 cup broth; cook on medium-low heat stirring often until liquid is almost absorbed.  Continue to add about 1/2 of a cup at a time, stirring often until each addition is nearly absorbed before adding the next.  

After 10 oz of the broth has been added and nearly absorbed, stir in the diced squash with the next addition of a 1/2 cup.  Add the remaining broth 1/2 cup at a time as before.  With the last 1/2 cup, stir in the kale and cook the mixture until all the broth is absorbed and the kale is soft and bright.

Serve with a little freshly grated Parmesan over the top.  Makes about 4 servings.  

Posted in Going Local,Recipes by Liz on February 15, 2008 | Permalink | No Comments

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