Butternut Squash Baked Risotto

Name: Butternut Squash Baked Risotto Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Ingredients; 2 tablespoons extra-virgin olive oil; 2 shallots diced small; 2 garlic cloves minced; 1 teaspoon fresh thyme leaves; 1 1/2 cups Arborio rice; Coarse salt and ground pepper; 1/2 cup dry white wine; 1 medium butternut squash (2 pounds) peeled and diced medium (4 cups); 4 cups low-sodium vegetable broth; 1 bunch black (Tuscan) or curly kale tough stems removed cut crosswise into 1/2-inch-thick strips; Grated Parmesan for serving

Minutes to Prepare: 30
Minutes to Cook: 20

Number of Servings: 4

Ingredients

Ingredients2 tablespoons extra-virgin olive oil2 shallots, diced small2 garlic cloves, minced1 teaspoon fresh thyme, leaves1 1/2 cups Arborio riceCoarse salt and ground pepper1/2 cup dry white wine1 medium butternut squash (2 pounds), peeled and diced medium (4 cups)4 cups low-sodium vegetable broth1 bunch black (Tuscan) or curly kale, tough stems removed, cut crosswise into 1/2-inch-thick stripsGrated Parmesan, for serving

Directions

Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.

Serving Size: makes 4 entree size servings

Number of Servings: 4

Recipe submitted by SparkPeople user CABETT3257.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 420.1
Total Fat: 8.9 g
Cholesterol: 0.0 mg
Sodium: 962.7 mg
Total Carbs: 72.7 g
Dietary Fiber: 5.8 g
Protein: 8.5 g

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