Squash And Kale Risotto
Ingredients
- 4 1/2 - 5 cups vegetable stock
- 1 cup minced onion
- 2 -3 teaspoons olive oil ⓘ
- 1 1/2 cups arborio rice ⓘ
- 1/2 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)
- 1/8 - 1/4 teaspoon nutmeg ⓘ
- 1 teaspoon freshly grated lemon, rind of
- salt & fresh ground pepper ⓘ
- 1/4 cup grated pecorino cheese or 1/4 cup parmesan cheese ⓘ
Instructions
- 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!
Nutrition & Diet Analysis (per serving)
465
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).