Winter Squash Risotto with Kale

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It feels like forever since I have posted a recipe. As many of you know in January of 2015, I opened my own private practice and it has been an incredible journey. Quitting your stable job after being out of your internship for only a year is kinda crazy, BUT wow, I'm glad I did. Most of my time now is spent serving my clients, growing my business and LIVING this precious life to the fullest. Going forward I hope to occasionally pop in and share new recipes. This butternut squash and kale risotto recipe is Fall in one pan and I am in love with it! I used gruyere cheese for an assertive punch of flavor to balance the sweet squash. I also got to use my beautiful new , which was the inspiration for this kale recipe! Enjoy, my friends!

 

Ingredients

serves 4

  • 3 cups butternut squash, peeled and cubed
  • 2 cups kale, chopped
  • 1-2 Tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 cup yellow onion, diced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine (optional)
  • 3-4 cups vegetable stock
  • 1/2 cup gruyere cheese, shredded
  • salt and pepper to taste

 

Directions

  1. Heat olive oil in a large pan over medium heat. Add the butternut squash and sprinkle generously with salt and pepper. Cook squash for about 8-10 minutes and add the kale. Continue sautéing until the squash is soft and kale is wilted, 1-2 more minutes. Transfer cooked squash to a bowl and set aside.
  2. In a sauce pan, warm the vegetable stock and set aside.
  3. Drizzle another 1-2 Tbsp olive oil in the risotto pan. Once warm add the onion and garlic. Sauté for 3-4 minutes or until onion is translucent. Add the rice and stir to coat with oail. Cook the rice for 2-3 minutes. Deglaze the pan with white wine (optional), and continue stirring until liquid is absorbed.
  4. Add 1 cup of the stock to the risotto pan and stir frequently until liquid is absorbed. Continue adding the stock 1 cup at a time until all the liquid is absorbed and rice is al dente. You may need to use between 3-4 cups of stock.
  5. When the rice is finished, stir in the butternut squash, kale and cheese. Mix until cheese is melted. Season with salt and pepper to taste.

 

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