Winter Squash Risotto

(from fearama’s recipe box)

Prep time: 5 minutes
Cook time: 25 minutes
Serves 2 people

Categories: Pasta

Ingredients

  • 1 tsp olive oil
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup brown rice, short-grain
  • 1 Tbsp pine nuts
  • 10 oz vegetable broth, low-sodium
  • 6 oz (3/4 cups) fresh or frozen winter squash, thawed and diced
  • 1 cups kale, finely chopped

Directions

  1. Heat oil in large, shallow saucepan over medium heat.

  2. Add salt, onion, garlic. Sauté for 2 minutes.

  3. Stir in rice and pine nuts and toast for approximately 2 minutes, stirring occasionally.

  4. Add 1/2 cup broth. Cook on medium heat, stirring often until liquid is nearly absorbed.

  5. Add another 1/2 cup, stirring occasionally.Once liquid is absorbed, add diced squash and another 1/2 a cup of broth, stirring often.

  6. Add additional broth in 1/2 cup increments.

  7. Add the kale with the last 1/2 cup of broth. Cook mixture until broth is absorbed and kale is soft and bright green.

  8. Serve.

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