Squash And Kale Risotto

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 1/2-5 cups vegetable stock
• 1 cup minced onion
• 2 -3 teaspoons olive oil
• 1 1/2 cups arborio rice
• 1/2 cup dry wine (may use grape juice) (optional)
• 2 cups peeled and cubed winter squash (3/4 to 1 inch cubes)
• 3 cups stemmed and chopped kale, packed (about 1/2 pound before stemming, may use other greens)
• 1/8-1/4 teaspoon nutmeg
• 1 teaspoon freshly grated lemon, rind of
• salt & fresh ground pepper
• 1/4 cup grated pecorino cheese or 1/4 cup parmesan cheese

Recipe

• 1 bring the vegetable stock to a boil and then reduce it to a simmer.
• 2 meanwhile, in a heavy saucepan, preferably nonstick, saute the onions in 2 teaspoons of the oil for about 5 minutes, until softened but not browned.
• 3 add more oil, if necessary, to prevent sticking.
• 4 using a wooden spoon to avoid breaking the grains, add the rice and stir until it is well coated with oil.
• 5 add the wine, if using.
• 6 when it is absorbed (it won't take long), ladle in 2 1/2 cups of the simmering stock, 1/2 cup at a time, stirring frequently for 2 to 3 minutes between each addition, until the rice has absorbed the liquid.
• 7 add the squash and the kale and stir.
• 8 continue adding 1/2 cup of broth every few minutes for about 10 minutes, stirring often, until all of the stock has been added and the rice is tender but firm.
• 9 add the nutmeg, lemon peel, and salt and pepper to taste.
• 10 remove the risotto from the heat, stir in the cheese, and serve immediately.
• 11 enjoy!
• 12 variations:.
• 13 in addition to or in place of kale, add any of the following:.
• 14 chopped swiss chard, cabbage, radicchio, or fresh fennel, chopped celery, roasted red peppers, sun dried tomatoes, green peas, green beans, or even seedless black grapes.
• 15 this is great served with fish or chicken!