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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