Squash Risotto with Tuscan Kale

Squash Risotto with Tuscan Kale
Yields 6
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Total Time
30 min
Total Time
30 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
6
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Risotto
  2. 8 cups (2 L) chicken broth
  3. 1/2 tsp saffron threads
  4. 4 cups (600 g) butternut squash, peeled and cut into large dice
  5. 1 onion, chopped
  6. 2 garlic cloves, chopped
  7. 3 tbsp butter
  8. 2 cups (420 g) arborio or carnaroli rice
  9. 1 cup (250 mL) white wine
  10. 1 cup (70 g) Parmesan cheese, freshly grated
  11. Kale
  12. 2 garlic cloves, chopped
  13. 2 tbsp (30 mL) olive oil
  14. 1/2 lb (225 g) Tuscan kale, finely chopped (see note)
  15. 1/4 cup (35 g) blanched hazelnuts, roasted and roughly chopped
Instructions
  1. Risotto
  2. In a pot, bring the broth to a boil. Add the saffron. Keep warm.
  3. In a large pot over medium-high heat, soften the squash, onion and garlic in half of the butter. Add the rice and cook for 1 minute, stirring to coat well. Add the wine and reduce until almost dry.
  4. Over medium heat, add the broth mixture, about 1 cup (250 millitres) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season with salt and pepper. Cook for 18 to 22 minutes or until the rice is al dente. Add more broth, if needed.
  5. Off the heat, add the cheese and the remaining butter. Stir until creamy. Adjust the seasoning.
  6. Kale
  7. In a skillet over medium-high heat, lightly brown the garlic in the oil. Add the kale and cook for 3 minutes, stirring constantly. Season with salt and pepper.
  8. Serve the risotto topped with the kale and hazelnuts. Garnish with cheese, if desired.
Notes
  1. I haven't tried this yet. 10/2018
Adapted from Toronto Star
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calories
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fat
0g
protein
0g
carbs
0g
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Adapted from Toronto Star
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