Brown Rice Risotto with Kale & Squash
October 4, 20093 cups butternut squash, peeled, cut into 1″/2.5 cm cubes
3 cups vegetable broth ~
1 medium onion, diced
4 garlic cloves, minced
1 cup short-grain brown rice 1 cup (you can also use long grain)
4 cups kale, stems removed and discarded, leaves chopped
ΒΌ cup Parmesan Reggiano, grated
1. In a medium-sized heavybottomed pot, mix together the vegetable stock, onion, garlic, brown rice and squash. Bring to a boil. Stir, cover and reduce heat to low. Simmer for 40 minutes.
2. Add the chopped kale and stir. This will look impossible, but it will stir in.
3. Simmer for 10 more minutes, stirring occasionally.
4. Sprinkle each serving with Parmesan cheese.
I used more liquid than the recipe suggested. I kept adding water. The key to risotto is to just keep adding liquid and cooking it down until things are creamy. I also used a potato masher and mashed up the squash once cooked for a more creamy texture.
