Winter risotto is just what you need on a cold winter night. This one takes a few steps, but there’s no reason you couldn’t do all the prep over the weekend and toss it together on Wednesday night. I had a nice big butternut squash a friend gave me, and it was just the right amount. I like those big bags of chopped kale, so that’s what I used, but you can use any type you like, and the amount is up to you.
You could use any kind of green, including spinach. If you use fresh leaf spinach don’t add it until you add the squash. I am particularly fond of sage with all orange veggies. No need for fresh sage, I buy rubbed sage, then measure it into my hand and rub my hands together to add it. This is a best practice for all dried herbs, plus your hands will smell nice.
One of the penalties I’ve paid for raising a child with a sophisticated palate is that when I buy Grana Padano (less expensive than Parmesan) she helps herself to a curl of cheese with a peeler, and gives me the look and says “This isn’t Parm is it?” Nope, it’s not, but it’s fine in dishes like risotto and macaroni and cheese. This will be delicious with either, but please, not green cans!
Butternut Squash and Kale Risotto
|Prep time||30 minutes|
|Cook time||1 hour|
|Total time||1 hour, 30 minutes|
|Meal type||Main Dish, Side Dish|
- 1 Medium butternut squash (if using pre-cut squash, about 3 cups)
- 2 tablespoons olive oil
- 2 tablespoons dried sage
- 2 teaspoons kosher salt
- 2 cups arborio rice
- 6-8 cups chicken stock (or vegetable stock)
- 2 tablespoons butter
- 3 cups kale leaves (stems removed and torn into small pieces)
- 3/4 cups grated Parmesan