Butternut and Kale Risotto

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
Serves 6

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!

The Cottage Journal Magazine Winter 2017