Butternut Squash Baked Risotto

Martha Stewart
68
12
45

Ingredients

2 tablespoons extra-virgin olive oil
2 shallots (diced small)
2 garlic cloves (minced)
1 teaspoon fresh thyme leaves
1 1/2 cups arborio rice
coarse salt
ground pepper
1/2 cups dry white wine
1 butternut squash (medium, 2 pounds, peeled and diced medium, 4 cups)
4 cups low sodium vegetable broth
1 bunch curly kale (or black, Tuscan, tough stems removed, cut crosswise into 1/2-inch-thick strips)
grated parmesan cheese (for serving)
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