Winter Squash and Kale Risotto with Pine Nuts

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Winter Squash and Kale Risotto with Pine Nuts

 

2 tsps. olive oil

1 cup diced yellow onion

3 cloves garlic, minced

1 cup Arborio or short-grain rice

2 tbsps. pine nuts

2 10 oz. cans vegetable broth

1 12 oz. package frozen winter squash, thawed slightly and diced

2 cups finely chopped fresh kale

 

Heat oil in a large, shallow saucepan over medium heat. Add salt, onion and

garlic, and sauté 2 minutes. Stir in rice and pine nuts and toast for about 2

minutes, stirring occasionally. Add 1/2 cup broth; cook on medium-low heat,

stirring often, until liquid is nearly absorbed. Add remaining broth in the

first can, 1/2 cup at a time, stirring often until each addition is nearly

absorbed before adding the next. Add diced squash, and from the second can, 1/2

cup of broth. Stirring often. Add remaining broth, 1/2 cup at a time as before.

Along with the last 1/2 cup of broth, add the kale. Cook mixture until all broth

is absorbed and kale is soft and bright green.

Makes 4 servings.