- 2 tablespoons extra-virgin olive oil
- 1/4 onion, diced small
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1 1/2 cups Arborio rice
- Coarse salt and ground pepper to taste
- 1/2 cup dry white wine
- 1 medium butternut squash (2 pounds), peeled and diced medium and pre-roasted (4 cups)
- 4-5 cups low-sodium vegetable broth depending on if your rice comes out dry
- 1 bunch black (Tuscan) or curly kale, tough stems removed, cut crosswise into 1/2-inch-thick strips
- Grated Parmesan, for serving (optional)
1. Preheat oven to 400 degrees.
2. In a medium heavy ovenproof stew pot with a well fitting lid, heat oil over medium-high heat.
3. Add onions and saute, stirring occasionally, until translucent, about 3 minutes.
4. Add garlic and thyme and cook until fragrant, about 1 minute.
5. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add more oil if needed so the rice doesn't stick to the bottom of the pan.
6. Add wine and cook, stirring, until completely absorbed, about 2 minutes.
7. Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 45 minutes. Finally, mash the squash into the rice to make a creamy mixture.
Serve it while it's hot, and since this makes a TON of risotto, you can pop it in the fridge and warm it up over the stove top when ever you need it! If it gets a little dry add more vegetable broth to moisten it.