Baby it’s cold outside! Lucky for you this delicious (and beautiful!) butternut and kale risotto is the ultimate comfort food for the long winter months.
Butternut and Kale Risotto
1½ cups chopped butternut squash (¾-inch pieces)
½ cup diced onion
1 tablespoon olive oil
1 tablespoon minced garlic
3 cups vegetable stock, divided
1 cup uncooked Arborio rice
2 tablespoons fresh lemon juice
¾ teaspoon kosher salt
½ teaspoon rubbed sage
2 cups chopped kale
2 tablespoons cream cheese, softened
¼ cup grated Parmesan cheese
Fresh ground black pepper to taste
1. Combine first 4 ingredients in a large microwave safe bowl; cover with plastic wrap. Microwave on high 5 minutes or until vegetables are tender. Stir in 2¾ cup stock, rice, lemon juice, salt, and sage. Cover bowl with plastic wrap; poke a hole in plastic to vent. Microwave on high until rice absorbs liquid and is tender, 15 minutes. Stir in kale; microwave on high 1 minute. Add remaining ¼ cup stock and cream cheese; stir until cheese melts and mixture is creamy. Top with Parmesan. Sprinkle with pepper.
Find four more fresh seasonal recipes in our Winter 2017 Issue!