Squash Risotto with Tuscan Kale

Squash Risotto with Tuscan Kale

  • Preparation 40 min
  • Cooking 30 min
  • Servings 6

If the bumpy, bluish green leaves of Tuscan kale (also called dinosaur or lacinato kale) look intimidating, then try it first in this colourful risotto. Like frizzy kale, Tuscan kale is slightly bitter, so the sweet taste and creamy texture of butternut squash is a perfect match on this plate. This is sure to be a new regular on your dinnertime roster.

Featured in RICARDO Magazine (BACK TO SCHOOL 2017)

Categories

Ingredients

  • Risotto

    • 8 cups (2 litres) chicken broth
    • 1/2 tsp saffron threads
    • 4 cups (600 g) butternut squash, peeled and cut into large dice
    • 1 onion, chopped
    • 2 garlic cloves, chopped
    • 3 tbsp butter
    • 2 cups (420 g) arborio or carnaroli rice
    • 1 cup (250 ml) white wine
    • 1 cup (70 g) Parmesan cheese, freshly grated
  • Kale

    • 2 garlic cloves, chopped
    • 2 tbsp (30 ml) olive oil
    • 1/2 lb (225 g) Tuscan kale, finely chopped (see note)
    • 1/4 cup (35 g) blanched hazelnuts, roasted and roughly chopped

Preparation

  • Risotto

  • Kale

Note from Ricardo

Rinsing the chopped kale under cold running water helps to mellow its pronounced flavour.

Personal Note