Gluten-free Bouillon & Seasoning
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Recipes: Baked Butternut & Kale Risotto (Serves: 4-6)

Thanks to: Meg van der Kruik

Meg Beard and BonnetEver versatile and ever popular, risotto has been a staple in restaurants and homes for as long as anyone can remember. Meg from Beard + Bonnet brings a couple surprising twists to this classic with the addition of butternut squash and kale. It’s full of flavor, and full of reasons to cook it again and again.

 

The Recipe

Ingredients

Method

  1. Preheat the oven to 400°F.
  2. Warm 3 tablespoons olive oil in a 3 ½-quart wide Dutch oven over medium heat. Add the leeks and butternut squash, stirring occasionally until soft (about 8-10 minutes).
  3. Add the garlic, thyme and Massel All Purpose Bouillon and Seasoning Granules, cook for 1 minute, stirring constantly. Add the rice and cook, stirring occasionally, until lightly toasted (2-3 minutes). Add the wine and cook for 1 minute, scraping up any browned bits on the bottom of the Dutch oven with your spoon.
  4. In a measuring cup combine the 4¼ cups water with ¼ cup Massel Concentrated Liquid Stock; stir to combine.
  5. Add 3 cups of the stock to the Dutch oven; increase the heat to medium-high and bring to a simmer.
  6. Cover the pot, transfer to the oven and bake, stirring once halfway through, until the rice is tender and all of the liquid has absorbed (about 25-30 minutes).
  7. While the risotto is baking, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the tablespoon of Massel Concentrated Liquid Stock, kale and pepper to the pan. Cook stirring frequently until the kale has wilted (about 3-5 minutes).
  8. When the risotto has finished baking, add the remaining 1¼ cups of broth to the risotto, then stir in the cooked kale, cheese and butter. Garnish with parsley and serve immediately.
Summary
Recipe Name
Baked Butternut & Kale Risotto
Published On
Preparation Time
Cook Time
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