with roasted butternut squash, shallot, and walnuts
$9.95 per serving
Prep & Cook Time:40-50 min.
Cook Within:7 days
Spice Level:Not Spicy
A note about serious food allergies
As satisfying, stick-to-your-ribs meals go, you just can't beat risotto. This creamy dish of Italian-style rice is chock-full of autumnal goodness like roasted butternut squash, shallot, and kale. Finished with Parmesan cheese and walnuts, this is a hearty, low-calorie vegetarian dish you can savor.
Peel and halve shallot. Cut into ¼" slices. Place shallot slices and butternut squash onto prepared baking sheet, drizzle with 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Toss to coat, spread into a single layer, and roast until golden brown and tender, 18-22 minutes. Remove from oven and set aside. While vegetables roast, prepare ingredients.
Prepare the Ingredients
Stem kale and coarsely chop. Stem and coarsely chop thyme.
Begin the Risotto
Place another medium pot over medium heat. Add 2 tsp. olive oil and Arborio rice to hot pot and and toast 1 minute, stirring constantly. Add white cooking wine and cook until completely absorbed, 1-2 minutes. Add 1 cup hot water from boiling pot and a pinch of salt and pepper. Cook, stirring constantly, until water has been absorbed. Continue adding water in ½ cup increments, stirring constantly, until consistency is creamy and rice is tender, 23-25 minutes.
Add the Kale
Once risotto is tender, add kale and ¼ cup water. Cook, stirring, until kale is tender, 3-4 minutes. Total water added should be about 3 cups.
Finish the Risotto
Add Parmesan cheese, thyme, and butter to risotto. Stir to combine, and season with a pinch of salt and pepper to taste.
Plate the Dish
Spoon risotto into a bowl and top with butternut squash and shallot slices. Sprinkle with walnut halves and serve.