CS Baked Butternut Squash Risotto
Entrees
Ingredients
Spiced Pecans:
Egg whites - 1, beaten
Foil - for cooking
Pecan halves - 1/2 cup
Sugar, light brown - 2 tsp
Cinnamon - 1/2 tsp
Salt - 1/2 tsp
Red pepper flakes (opt) - 1/2 tsp
Risotto:
Oil, olive - 1 Tbsp
Onions, medium - 1, chopped
Garlic - 2 cloves, thinly sliced
Italian seasoning - 1/2 tsp
Rice, Arborio - 1 cup
Wine, white - 1/2 cup (sub stock)
Stock, any type - 4 cups
Butternut squash - 3 cups, cubes (look for pre-cubed to save time)
Chard, any type - 1 bunch, chopped, leaves and stems separate
Butter - 2 Tbsp
Cheese, Parmesan - 3 oz, grated
Directions
For Pecans:
Whisk egg, brown sugar, cinnamon, salt, and pepper flakes in bowl. Toss pecans in egg mixture and spread onto foil lined baking sheet. Bake at 350 for 15-20 minutes, shaking pan halfway through.
For Risotto:
Preheat oven to 400.
In a dutch oven, head oil over medium high heat. Cook onions until soft, stirring occasionally, for 3 minutes. Add garlic and italian seasoning and cook until fragrant, about 1 minute.
Add rice and cook, stirring frequently, until rice is opaque, about 3 minutes. Season with salt and pepper.
Add wine and cook, stirring, until comletely absorbed, about 2 minutes.
Add squash and stock, bringing mixture to a boil.
Stir in kale, cover, and transfer to oven. Bake until rice is tender and most of liquid is absorbed, about 20 minutes.
To finish, stir in butter and top with parmesan.
Nutrition
Saturated Fat 8g
Trans Fat 0g
Cholesterol 26mg
Sodium 788mg