Winter risotto with butternut squash and Tuscan kale

Winter Risotto with butternut squash and Tuscan kale

from "The Glorious Vegetables of Italy" by Domenica Marchetti


Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup diced yellow onion
  • 1 pound butternut squash, peeled, seeded and cut into 1/2-inch dice
  • 8 ounces Tuscan kale, coarsely shredded
  • 1/2 teaspoon fine sea salt
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 5 to 6 cups vegetable or chicken broth, heated
  • 1 tablespoon butter
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • Freshly ground black pepper

Instructions

Warm the olive oil and the onion in a large Dutch oven or other heavy-bottomed pot over medium-low heat. Cook, stirring often, for 7 to 8 minutes, or until the onion is softened and translucent. Add the squash and kale and toss to coat them with the oil. Sprinkle in the salt. Cover the pot and cook, stirring occasionally, for 15 to 20 minutes, or until the kale is completely wilted and the cubes of squash are just tender.

Pour in the rice and cook, stirring, for 2 to 3 minutes, until the grains are shiny and glassy-looking. Raise the heat to medium-high and pour in the wine. Let it bubble for a minute or so, until it is almost absorbed. Reduce the heat to medium-low and begin to add the broth, a ladleful at a time, stirring frequently, until the liquid is almost absorbed. You do not need to stir the risotto constantly, but be sure that you do stir it often, and take care that the rice grains do not stick to the bottom of the pot.

Continue to cook the risotto and add broth, 1 or 2 ladlefuls at a time, for 20 to 25 minutes, until the rice is almost but not completely cooked. It should be al dente--still rather firm and chalky at the center. Check by tasting a few grains. Stir in the butter and cheese. Then stir in a final ladleful of broth to achieve a creamy texture. The risotto should not be stiff or runny; it should mound softly on a spoon. Taste and season with salt and pepper, if you like.

Spoon the risotto into shallow rimmed bowls and serve immediately, with additional Parmigiano cheese on the side.