Dinner Tonight: Butternut Squash Baked Risotto Recipe

1. 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. 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.

* Per serving · 4 servings · Values may vary.

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