Squash Risotto with Tuscan Kale

Name: Squash Risotto with Tuscan Kale
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 8 cups (2 litres) chicken broth; 1/2 tsp saffron threads; 4 cups (600 g) butternut squash, peeled and cut into large dice; 1 onion, chopped; 2 garlic cloves, chopped; 3 tbsp butter; 2 cups (420 g) arborio or carnaroli rice; 1 cup (250 ml) white wine; 1 cup (70 g) Parmesan cheese, freshly grated; 2 garlic cloves, chopped; 2 tbsp (30 ml) olive oil; 1/2 lb (225 g) Tuscan kale, finely chopped (see note); 1/4 cup (35 g) blanched hazelnuts, roasted and roughly chopped

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Preparation 40 MIN

Cooking 30 MIN
Servings 6

If the bumpy, bluish green leaves of Tuscan kale (also called dinosaur or lacinato kale) look intimidating, then try it first in this colourful risotto. Like frizzy kale, Tuscan kale is slightly bitter, so the sweet taste and creamy texture of butternut squash is a perfect match on this plate. This is sure to be a new regular on your dinnertime roster.

Ingredients
Preparation

Ingredients

Risotto

8 cups (2 litres) chicken broth
1/2 tsp saffron threads
4 cups (600 g) butternut squash, peeled and cut into large dice
1 onion, chopped
2 garlic cloves, chopped
3 tbsp butter
2 cups (420 g) arborio or carnaroli rice
1 cup (250 ml) white wine
1 cup (70 g) Parmesan cheese, freshly grated

Kale

2 garlic cloves, chopped
2 tbsp (30 ml) olive oil
1/2 lb (225 g) Tuscan kale, finely chopped (see note)
1/4 cup (35 g) blanched hazelnuts, roasted and roughly chopped

Preparation

Risotto

In a pot, bring the broth to a boil. Add the saffron. Keep warm.
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.
Over medium heat, add the broth mixture, about 1 cup (250 ml) 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.
Off the heat, add the cheese and the remaining butter. Stir until creamy. Adjust the seasoning.

Kale

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.
Serve the risotto topped with the kale and hazelnuts. Garnish with cheese, if desired.

Note

Rinsing the chopped kale under cold running water helps to mellow its pronounced flavour.

Squash Risotto with Tuscan Kale

Ingredients

Risotto

Kale

Preparation

Risotto

Kale

Note

Healthy Pick