Butternut Squash and Kale Risotto
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| Serves | 4-6 |
| Prep time | 30 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 30 minutes |
| Meal type | Main Dish, Side Dish |
Ingredients
- 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
Directions
| Step 1 | |
 Preheat oven to 350F Peel, seed and cut squash into 1/2" cubes Toss squash with oil, salt and sage, lay on a parchment lined sheet tray Roast for 20-25 minutes until squash is soft and starting to brown on the edges | |
| Step 2 | |
 In sauce pan heat stock to boil, reduce heat to keep on lpow simmer In another larger stock pot melt butter, and heat over medium heat until bubbles subside Add rice and cook, stirring until rice become translucent | |
| Step 3 | |
 Lower heat to simmer Add 1/3 of stock to rice and stir (you don't have to stir continuously I swear) every few minutes, until all liquid is absorbed Add another 1/3 of stock and repeat above | |
| Step 4 | |
 When 2/3 of stock has been added, stir in kale and remaining stock Stir until most of the liquid is absorbed, taste to make sure rice is cooked to your liking I like it creamy, some people like a bit of bite, your risotto, your choice When rice is cooked add in squash, and cheese, stir, and taste for seasoning | |