Recipes: Baked Butternut & Kale Risotto (Serves: 4-6)

Thanks to: Meg van der Kruik

Ever 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.

• Gluten Free
• Kosher
• Low Carb
• Low Fat
• Low Salt
• Low Sugar
• Vegetarian
• Main Dishes

The Recipe

Ingredients

• 4 tablespoons olive oil, divided
• 1 large leek, white and light green portions, halved, rinsed well and thinly sliced
• 1 lb peeled and seeded butternut squash, cut into a small dice
• 4 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped
• 2 teaspoons Massel All Purpose Bouillon and Seasoning Granules, chicken flavor
• 1½ cups Arborio rice
• ½ cup dry white wine
• 4¼ cups water
• ¼ cup + 1 tablespoon Massel Concentrated Liquid Stock, chicken flavor, divided
• 1 bunch Tuscan kale, ribs removed and leaves thinly sliced
• ½ teaspoon freshly ground black pepper
• ½ cup grated Parmesan cheese or Tuscano cheese
• 3 tablespoons unsalted butter, cut into 6 pieces
• 2 tablespoons Italian flat leaf parsley to garnish

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

2015-11-24

Preparation Time

30M

Cook Time

45M

Total Time

1H15M

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