Blogging Marathon# 27: Week 3/ Day 7
Theme: Seasonal Dishes – Winter Entree
Dish: Baked Risotto with Butternut Squash & Kale
Winter is not one of my favorite seasons. But over the course of last 10 years, I’ve started to appreciate the holiday spirit and the festivities that winter brings. I still don’t like snow and shoveling. Winter means cozying up in the house with a big bowl of soup and a chunk of bread. But winter also brings the much awaited holidays and tons of yummy and sometimes not so healthy food.
Today I have a risotto recipe that is much easier and faster to make when compared to the traditional stirring method, all you have to do is par-cook the rice on the stove top and then bake it off in the oven until rice is tender and cooked through.
If you have a dutch oven that is oven safe, then this is a one-pot dish that is perfect for any holiday dinner table. If you don’t, then transfer to a baking dish after cooking on the stove top.
Recipe is from the cookbook “Meatless” by Martha Stewart Living. For another quick and easy variation for risotto, I have a recipe for pressure cooker risotto here.
Baked Risotto with Butternut Squash & Kale
- 4 cups Butternut Squash (1 medium size) - peeled and cubed
- 1 bunch Kale , tough stems removed and chopped
- 1 Red onion - small, finely chopped (or use 2 shallots)
- 1½ cups Arborio Rice
- 4 cups Vegetable Stock
- 2 cloves Garlic
- ½ tsp Red pepper flakes (or to taste)
- 1 tsp Thyme Fresh leaves
- ½ cup Dry white Wine (I didn't use any wine)
- Parmesan cheese - for sprinkling on top (optional)
- to taste Salt Pepper and
- Preheat oven to 400°F.
- In a medium oven safe dutch oven or other heavy bottomed pan, heat 2tbsp olive oil over medium heat. Add onions and cook, stirring occasionally, until translucent, about 3 minutes.
- Add garlic and thyme and cook until fragrant, about 1 minute.
- Add rice and cook, stirring frequently, until edges are translucent, about 3 minutes. Season with salt and pepper.
- Add wine and cook, stirring, until wine is completely absorbed, about 2 minutes.
- Add butternut squash and stock, bring the mixture to a boil. Stir in Kale.
- Cover with lid (or with parchment, then foil); transfer to oven, and bake until rice is tender and has absorbed most of the liquid, about 20 minutes.
- Serve hot, sprinkled with cheese.