http://caloriecount.about.com/butternut ... e-r1283159
This is what I'm making tonight. I made it a couple of weeks ago and it's really phenomenal. I don't normally like kale, but it works here!
2 cups, cubes Squash, Winter, Butternut
1 tbsp Olive Oil
2 tsp Garlic
2 cup, chopped Kale
1 tbsp Butter
3 cup Leeks, (Bulb And Lower Leaf-portion)
1 1/2 cup Arborio Rice
1 Glass Wine - white (I use chardonnay since it's what I have on hand)
2 oz Fontina Cheese, shredded or grated
1/2 oz Parmesan, Grated Cheese
Directions
Peel 1 small butternut squash and cut into 1/2 cubes. Toss with 1/2 of the oil, season with salt and pepper, and roast in a 400* oven until soft and starting to caramelize (about 20 minutes or so). 4 cups raw should reduce to 2 cups cooked.
Clean the kale, remove the stems and slice or chop. Bring some salted water to a boil and blanche the kale for 2 minutes. Drain and set aside.
Sautee the leeks and garlic in the remaining 1/2 tbsp oil until softened and starting to brown on the edges. Add a tbsp of water or so if it needs it.
Add the butter and the rice, and sautee for a minute. Add the wine, and sautee for a minute. Then start adding hot veggie broth, 1 ladle at a time, stirring to incorporate.
After about 12 minutes, before the rice is fully cooked, add the kale and squash. Keep adding broth and stirring it in, cooking until the risotto is al dente.
Stir in the cheese and a dash of nutmeg. Correct the seasonings as necessary.
Read more: http://caloriecount.about.com/butternut ... z2Kb0NnQdQ
This is what I'm making tonight. I made it a couple of weeks ago and it's really phenomenal. I don't normally like kale, but it works here!
2 cups, cubes Squash, Winter, Butternut
1 tbsp Olive Oil
2 tsp Garlic
2 cup, chopped Kale
1 tbsp Butter
3 cup Leeks, (Bulb And Lower Leaf-portion)
1 1/2 cup Arborio Rice
1 Glass Wine - white (I use chardonnay since it's what I have on hand)
2 oz Fontina Cheese, shredded or grated
1/2 oz Parmesan, Grated Cheese
Directions
Peel 1 small butternut squash and cut into 1/2 cubes. Toss with 1/2 of the oil, season with salt and pepper, and roast in a 400* oven until soft and starting to caramelize (about 20 minutes or so). 4 cups raw should reduce to 2 cups cooked.
Clean the kale, remove the stems and slice or chop. Bring some salted water to a boil and blanche the kale for 2 minutes. Drain and set aside.
Sautee the leeks and garlic in the remaining 1/2 tbsp oil until softened and starting to brown on the edges. Add a tbsp of water or so if it needs it.
Add the butter and the rice, and sautee for a minute. Add the wine, and sautee for a minute. Then start adding hot veggie broth, 1 ladle at a time, stirring to incorporate.
After about 12 minutes, before the rice is fully cooked, add the kale and squash. Keep adding broth and stirring it in, cooking until the risotto is al dente.
Stir in the cheese and a dash of nutmeg. Correct the seasonings as necessary.
Read more: http://caloriecount.about.com/butternut ... z2Kb0NnQdQ
