Krystyn Strother

SPEAKER + EDUCATOR + ADVENTURER

Butternut Squash Baked Risotto

 
 

INGREDIENTS

  • 2 Tbls ghee or coconut oil
  • 2 shallots, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme
  • 1 1/2 Arborio rice
  • Salt + Pepper
  • 1 butternut squash (2 lbs), peeled and cut into bite sized chunks - many grocery stores carry prepped squash for your convenience
  • 1/2 cup dry white wine - yep, cooking with this is a-okay!
  • 4 cups veggie stock
  • 1 bunch Lacinato (Tuscan) or curly kale, stems removed, and chopped.

DIRECTIONS

Preheat oven to 400F. In a medium sized heavy oven proof pot, or dutch oven, heat oil or ghee over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook, stirring, until fragrant, about 1 minute 

2 Add rice and cook, stirring frequently, util edges are translucent, about 3 minutes. Season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and stock; bring to a boil. Stir in kale

3 Cover with lid, (or parchment paper, then foil), transfer to oven and bake until rice is tender and has absorbed most of the liquid, about 20 minutes. Serve hot!

Site Design: Krystyn Strother