Ingredients
- 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
Instructions
- 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.
Notes
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