Squash and Kale Risotto

Recipe by Sharon123
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4 12 - 5
    cups vegetable stock
  • 1
    cup minced onion
  • 2 -3
    teaspoons olive oil
  • 1 12
  • 12
    cup dry white wine (May use white grape juice) (optional)
  • 2
    cups peeled and cubed winter squash (3/4 to 1 inch cubes)
  • 3
    cups stemmed and chopped kale, packed (about 1/2 pound before stemming, May use other greens)
  • 18 - 14
    teaspoon nutmeg
  • 1
    teaspoon freshly grated lemon, rind of
  • salt & fresh ground pepper
  • 14
    cup grated pecorino cheese or 1/4 cup parmesan cheese
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DIRECTIONS

  • Bring the vegetable stock to a boil and then reduce it to a simmer.
  • Meanwhile, in a heavy saucepan, preferably nonstick, saute the onions in 2 teaspoons of the oil for about 5 minutes, until softened but not browned.
  • Add more oil, if necessary, to prevent sticking.
  • Using a wooden spoon to avoid breaking the grains, add the rice and stir until it is well coated with oil.
  • Add the wine, if using.
  • When it is absorbed (it won't take long), ladle in 2 1/2 cups of the simmering stock, 1/2 cup at a time, stirring frequently for 2 to 3 minutes between each addition, until the rice has absorbed the liquid.
  • Add the squash and the kale and stir.
  • Continue adding 1/2 cup of broth every few minutes for about 10 minutes, stirring often, until all of the stock has been added and the rice is tender but firm.
  • Add the nutmeg, lemon peel, and salt and pepper to taste.
  • Remove the risotto from the heat, stir in the cheese, and serve immediately.
  • Enjoy!
  • Variations:
  • In addition to or in place of kale, add any of the following:
  • chopped Swiss chard, cabbage, radicchio, or fresh fennel, chopped celery, roasted red peppers, sun dried tomatoes, green peas, green beans, or even seedless black grapes.
  • This is great served with fish or chicken!
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