Butternut Squash Kale Risotto Food

BUTTERNUT SQUASH & KALE RISOTTO

Steps:

• In a pot, warm up vegetable stock and keep it aside.
• Now in another pan, add butter. To it add butternut squash and add salt & pepper. Cook until its fully cooked and a bit caramelised. Transfer it to a plate.
• Now to the same pot, add olive oil. Once warm, add garlic and onion and saute for few minutes. To it add rice and stir it around for 2-3 minutes. No add wine and cook it by stirring continously until wine is all absorbed. Now add ½ cup vegetable stock at a time and keep stirring. Once the liquid is absorbed, add another ½ cup. I ended up adding almost 2.5 cups of water by the time my rice was al dente.
• Now once you find that rice is al dente that is cooked but still has a little bite to it, add salt, pepper,thyme, butter, cheese and mix.
• Now add squash, kale and stir it around. If it feels too thick, add another ½ cup of water. Cook on low and taste and adjust seasonings.
• **Make sure you keep the gas on medium to medium-low.

SQUASH AND KALE RISOTTO

Steps:

• Bring the vegetable stock to a boil and then reduce it to a simmer.
• Meanwhile, in a heavy saucepan, preferably nonstick, saute the onions in 2 teaspoons of the oil for about 5 minutes, until softened but not browned.
• Add more oil, if necessary, to prevent sticking.
• Using a wooden spoon to avoid breaking the grains, add the rice and stir until it is well coated with oil.
• Add the wine, if using.
• When it is absorbed (it won't take long), ladle in 2 1/2 cups of the simmering stock, 1/2 cup at a time, stirring frequently for 2 to 3 minutes between each addition, until the rice has absorbed the liquid.
• Add the squash and the kale and stir.
• Continue adding 1/2 cup of broth every few minutes for about 10 minutes, stirring often, until all of the stock has been added and the rice is tender but firm.
• Add the nutmeg, lemon peel, and salt and pepper to taste.
• Remove the risotto from the heat, stir in the cheese, and serve immediately.
• Enjoy!
• Variations:.
• In addition to or in place of kale, add any of the following:.
• chopped Swiss chard, cabbage, radicchio, or fresh fennel, chopped celery, roasted red peppers, sun dried tomatoes, green peas, green beans, or even seedless black grapes.
• This is great served with fish or chicken!

BUTTERNUT SQUASH AND BARLEY RISOTTO

Steps:

• In a small saucepan, bring the broth to a boil. Cover, and reduce heat to low.
• Heat oil in a medium sized pot over medium heat.
• Add onion and sauté until tender.
• Add squash and sauté for another 3 minutes. Add barley and stir for 2 more minutes.
• Add 1/2 cup of the boiled broth, and chopped sage. Simmer, stirring often until broth is absorbed, about 5 minutes.
• Add remaining broth slowly, about 1/3 cup at a time, allowing it to be absorbed each time.
• Cook barley until tender but still firm, about 35-40 minutes.
• Remove from heat and stir in parmesan cheese and parsley. Season with salt and pepper to taste.