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Butternut Squash Baked Risotto

45 mins to make • Serves 4

Produce

1 Butternut squash (2 pounds), medium
2 Garlic cloves
2 Shallots
1 tsp Thyme, fresh leaves

Canned Goods

4 cups Vegetable broth, low-sodium

Pasta & Grains

1 1/2 cups Arborio rice

Baking & Spices

1 Salt and ground pepper, Coarse

Oils & Vinegars

2 tbsp Olive oil, extra-virgin

Dairy

1 Parmesan, Grated

Beer, Wine & Liquor

1/2 cup White wine, dry

Other

1 bunch Black (tuscan) or curly kale, tough stems removed, cut crosswise into 1/2-inch-thick strips
Martha Stewart Living
Martha Stewart Living • 38 weeks ago

Butternut Squash Baked Risotto Recipe

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