12.   Butternut Squash with Baked Risotto

Preparation Time: 10 minutes

Serves: 4

Hands-on time: 12 minutes

INGREDIENTS

• Two tablespoons of extra-virgin olive oil
• 2 shallots
• 2 minced garlic cloves
• 1 teaspoon of fresh thyme
• 1 ½ cups of Arborio rice
• Salt and ground pepper according to taste
• ½ cup of dry white wine
• 1 medium peeled and sliced squash
• 4 cups low-sodium vegetable broth
• One bunch curly kale

DIRECTIONS

Preheat oven to about 400 degrees. In a Dutch oven place an ovenproof vessel with a tight lid to cover and heat the oil over medium. Add all the shallots and cook them well by stirring until they appear to be soft after 3.5 minutes. Add thyme and garlic and cook it until it is fragrant for 1 minute. Now add rice and cook until opaque for 3 minutes. Season it well with salt and pepper. Add all the wine and stir for 2 minutes until it is absorbed. Add both the squash and broth and the bring mixture to boil. Bake until the rice is cooked and most of the liquid is almost absorbed (almost 20 minutes). Sprinkle with some Parmesan cheese and serve.