Dinner Tonight: Butternut Squash Baked Risotto Recipe

• 2 tablespoons extra virgin olive oil
• 2 shallots, minced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves, chopped
• 1 1/2 cups arborio or risotto rice
• 1/2 cup dry white wine
• 1 medium butternut squash, peeled and cut into medium dice, about 4 cups
• 4 cups vegetable broth
• 1 bunch kale, stems removed and leaves cut into 1/2-inch thick strips
• salt and pepper to taste
• Grated Parmesan, for serving

1. Preheat the oven to 400 degrees Farenheit. In a large dutch oven, heat the oil over medium until shimmering. Add shallots and cook until soft, about 3 minutes, the add the garlic and cook for an additional minute. Add the rice and stir well to coat in the oil. Toast until opaque, about 3 minutes, then add the wine and allow it to absorb into the rice.
2. Add the squash, broth, and kale, and season to taste with salt and pepper. Bring to a boil, cover tightly, and transfer to the oven. Bake until the liquid is absorbed and the rice is tender, about 20 minutes. Serve with grated Parmesan.

extra virgin olive oil, shallots, garlic, thyme, arborio, white wine, butternut squash, vegetable broth, kale, salt, parmesan

Taken from www.seriouseats.com/recipes/2010/10/butternut-squash-baked-risotto-recipe.html (may not work)