Butternut Squash Baked Risotto

I love risotto, but sometimes I don’t feel like standing at the stove and stirring for 30 minutes. Of course Martha Stewart came to the rescue, as she always does. I am open about my love for Martha, so don’t hate.

This recipe is painless to make and is packed full of butternut squash and kale. If your not a fan of kale, as my family is, you can leave it out. Also the recipe calls for one large butternut squash. I ended up using about half of one since it was so big.

Also make sure you use a large pot that can go into your oven. I started with a medium sized pot and had to change to a much larger one when I added the liquid. Save yourself that annoying step and use a very large pot. Dutch ovens work great!

Butternut Squash Baked Risotto

- Modified from a Martha Stewart recipe

2 tbsp olive oil

2 shallots, minced

2 cloves garlic, minced

1 tsp fresh thyme

1 1/2 cups arborio rice

1 large butternut squash, peeled and cut into small chunks

4 1/2 cups vegetable broth

1 bunch of kale, chopped

salt and pepper

- Preheat oven to 400 degrees. 

- In a large pot (that is oven proof), heat the oil over medium heat. Add the shallots and cook until soft, about 3 minutes. Add the garlic and thyme. Cook for another minute.

- Add the rice and cook until toasted, stirring frequently. Season with salt and pepper. Add in the butternut squash, rice, and broth. Bring the mixture to a boil, then stir in the kale.

- Cover the pot with a lid and transfer to your preheated oven. Bake for 20 minutes.

Enjoy, Enjoy!

ps. get ready for lots of fall recipes and holiday crafts!

-kab