Butternut Squash and Kale Risotto

Butternut Squash Risotto
source
1/2 Butternut Squash, Peeled, Seeded, And Diced.
3 Tablespoons Butter
1 Tablespoon Olive Oil
1/2 teaspoon Kosher Salt
Black Pepper To Taste
1/4 teaspoon Chili Powder
1/2 whole Diced Onion
1 1/2 cup Arborio Rice
6 cups (approximately) Vegetable Broth
Salt And Pepper, to taste
1/8 teaspoon Turmeric
1/4 cup Heavy Cream
1/2 cup Parmesan Shavings
1 bunch Kale, chopped finely

Heat 1 butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder.Cook for a few minutes. Add onions and cook for 2 to 3 minutes, or until translucent. Add Arborio rice and stir, cooking for 1 minute. Reduce heat to medium. In 1-cup increments, slowly adding broth to the skillet so as to not cool down the pot too much, 1 cup at a time, stirring to combine and gently stirring as the broth is absorbed. As soon as the liquid disappears, slowly add in another cup of broth. Continue this process, stirring gently as the broth incorporates and the rice starts to become tender. Add salt, pepper along the way. Taste the rice after about 5 cups of broth have been absorbed and see what the consistency is. Add another 1 to 2 cups of broth as needed to get the rice to the right consistency: it should be tender with just a little bit of "bite" left to it. When the rice is tender, add in the turmeric and kale and stir it in gently. Add the cream and Parmesan shavings and stir until it's just combined. Taste and add more salt and pepper as needed.

modified from the recipe at Pioneer Woman

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