Squash Risotto with Tuscan Kale
If the bumpy, bluish green leaves of Tuscan kale (also called dinosaur or lacinato kale) look intimidating, then try it first in this colourful risotto. Like frizzy kale, Tuscan kale is slightly bitter, so the sweet taste and creamy texture of butternut squash is a perfect match on this plate. This is sure to be […]
Ingredients
- 8 cups (2 litres) chicken broth
- 1/2 tsp saffron threads
- 4 cups (600 g) butternut squash, peeled and cut into large dice
- 1 onion, chopped
- 2 garlic cloves, chopped
- 3 tbsp butter
- 2 cups (420 g) arborio or carnaroli rice
- 1 cup (250 ml) white wine
- 1 cup (70 g) Parmesan cheese, freshly grated
- 2 garlic cloves, chopped
- 2 tbsp (30 ml) olive oil
- 1/2 lb (225 g) Tuscan kale, finely chopped (see note)
- 1/4 cup (35 g) blanched hazelnuts, roasted and roughly chopped
Instructions
- In a pot, bring the broth to a boil. Add the saffron. Keep warm.
- In a large pot over medium-high heat, soften the squash, onion and garlic in half of the butter. Add the rice and cook for 1 minute, stirring to coat well. Add the wine and reduce until almost dry.
- Over medium heat, add the broth mixture, about 1 cup (250 ml) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season with salt and pepper. Cook for 18 to 22 minutes or until the rice is al dente. Add more broth, if needed.
- Off the heat, add the cheese and the remaining butter. Stir until creamy. Adjust the seasoning.
If the bumpy, bluish green leaves of Tuscan kale (also called dinosaur or lacinato kale) look intimidating, then try it first in this colourful risotto. Like frizzy kale, Tuscan kale is slightly bitter, so the sweet taste and creamy texture of butternut squash is a perfect match on this plate. This is sure to be a new regular on your dinnertime roster.