• Liz Talley - Urban Graze

Easy Baked Squash and Kale Risotto

This is good with the heftiness of kale, but you could substitute with chard or spinach. Don't pre-cook these types of greens or add to casserole before baking- instead, just very lightly stir into dish immediately when you pull out of the oven.

1 Tbsp. olive oil

1 Tbsp. finely chopped mild onion

1 clove garlic, minced or pressed

1/4 tsp. dried thyme, (or a fresh sprig, removed before serving)

3/4 c. Arborio rice

Salt and pepper

1/4 c. white wine

1 lb. small diced, leftover steamed or roasted winter squash

1 small-medium bunch kale, stems removed and leaves ribbon cut or snipped (pre-braise or saute if you want it softened)

2 c. vegetable or chicken stock

Grated or shredded parmesan

Preheat oven to 400.

Saute onions and garlic in olive oil until soft, about 1-2 minutes in a Dutch oven (oven safe soup pot). Add the thyme and rice; cook for about 2 minutes, or until the edges of the rice turn translucent. Season with salt and pepper.

Add the wine and low simmer until it is absorbed (1-2 minutes). Add squash, kale, and stock, and bring to a boil. Cover, put into the oven and bake for about 20 minutes, until the rice is tender (and stock is mostly absorbed). Sprinkle with parmesan and serve.

Note: If you don’t have a Dutch oven, simply use a large soup pot until it’s time to go into the oven –then transfer it to a greased, covered ovenproof casserole dish.

Recipe created or adapted by Liz Talley, Urban Graze

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