I have never used kale or made a risotto. This recipe tasted wonderful and is nutrient dense. My only "whine" is the reduction time for the broth. It takes some stamina to make this dish, but well worth it! I'll definitely make it again. Thanks for sharing your recipe!
Just made this for dinner but had to sample it . We do not seem to have kale in Australia so I used a combination of peppers and spinach and of course the squash or pumpkin as we call it here with great results !!! I used vegie stock but topped it with a sprinkle of crispy bacon - so yummy - thanks Sharon.
This was my first time eating or making risotto. DH and I really enjoyed it. I found the kale a little over cooked for my liking. Other than that, this is a delicious dish.
Thanks for the excellent recipe! Kale wasn't available so I used swiss chard and added sundried tomatoes. Also, because I'm vegan, omitted the cheese, which I know makes it unauthentic but it still had a really nice flavour.This was my first time making risotto and I have no idea if it turned out anything like "real" risotto... but we loved it anyway!
Another fantastic recipe, Sharon 123! I followed the directions as posted and it turned out great. I loved the flavors of the white wine and the tiny bit of nutmeg- they went so well wtih the squash and cheese. Although you have to stand by the stove to stir quite a bit, the recipe is easy to make and did not take nearly as long as I thought it would. I love kale and squash, so I was thrilled to find this recipe. Thanks for posting, would make it again.
Excellent and tasty risotto. I used butternut squash,zinfandel, and kale. I used chicken stock instead of vegetable and omitted the nutmeg for personal tastes. While this dish takes a bit of time to make, it's well worth it. I sauteed a bit of minced garlic with the onions and just loved how the vegetables absorbed their flavor. I will definitely make this again. I'd serve it to company too. Thanks for sharing this keeper!