Squash Risotto with Tus­can Kale

StarMetro Vancouver - - NEWS - COOK­ING WITH RI­CARDO

Serves 6


• 8 cups (2 litres) chicken broth

• 1/2 tsp saf­fron threads

• 4 cups (600 g) but­ter­nut squash, peeled and cut into large dice

• 1 onion, chopped

• 2 gar­lic cloves, chopped, for risotto

• 3 tbsp but­ter

• 2 cups (420 g) ar­bo­rio or carnaroli rice

• 1 cup (250 ml) white wine

• 1 cup (70 g) Parme­san cheese, freshly grated

• 2 gar­lic cloves, chopped, for kale

• 2 tbsp (30 ml) olive oil

• 1/2 lb (225 g) Tus­can kale, finely chopped (see note)

• 1/4 cup (35 g) blanched hazel­nuts, roasted and roughly chopped


1. In a pot, bring the broth to a boil. Add the saf­fron. Keep warm.

2. In a large pot over medium-high heat, soften the squash, onion and gar­lic in half of the but­ter. Add the rice and cook for 1 minute, stir­ring to coat well. Add the wine and re­duce un­til al­most dry.

3. Over medium heat, add the broth mix­ture, about 1 cup (250 ml) at a time, stir­ring fre­quently un­til the liq­uid is com­pletely ab­sorbed be­fore adding more broth. Sea­son with salt and pep­per. Cook for 18 to 22 min­utes or un­til the rice is al dente. Add more broth, if needed.

4. Off the heat, add the cheese and the re­main­ing but­ter. Stir un­til creamy. Ad­just the sea­son­ing.

5. In a skil­let over medium-high heat, lightly brown the re­main­ing gar­lic in the oil. Add the kale and cook for 3 min­utes, stir­ring con­stantly. Sea­son with salt and pep­per.

6. Serve the risotto topped with the kale and hazel­nuts. Gar­nish with cheese, if de­sired.

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