The Recipe

Butternut Squash Baked Risotto

Name: Butternut Squash Baked Risotto
Prep time: 20 min
Total time: 45 min
Yield: servings:4
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

COOK TIME : a few secondsPREP TIME : 20 minutes

From Martha Stewart

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Ingredients

DESCRIPTION

To save time, cut up the squash earlier in the week and refrigerate it in a zip-top bag.

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

DIRECTIONS

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NUTRITION