Butternut Squash Baked Risotto

• servings: 4
• total time: 20 minutes

Ingredients

2 tablespoons extra-virgin olive oil

2 shallots, diced small

2 garlic cloves, minced

1 teaspoon fresh thyme, leaves

1 1/2 cups Arborio rice

Coarse salt and ground pepper

1/2 cup dry white wine

1 medium butternut squash (2 pounds), peeled and diced medium (4 cups)

4 cups low-sodium vegetable broth

1 bunch black (Tuscan) or curly kale, tough stems removed, cut crosswise into 1/2-inch-thick strips

Grated Parmesan, for serving

Directions

Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.