makes 6-8 servings
2 tablespoons extra-virgin olive oil
2 shallots, diced small
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
1/2 teaspoon chopped fresh sage leaves
1 1/2 cups Arborio rice
fine sea salt and freshly-ground black pepper
1/2 cup dry white wine (Pinot Gris; Sauvignon Blanc)
1 medium butternut squash (1 1/2 to 2 pounds), peeled and diced medium (about 4 cups)
4 cups low-sodium vegetable broth
1 bunch kale, tough stems removed, cut or torn into bite-size shreds
1 small sprig rosemary
1 cup freshly-grated Parmesan
freshly-shaved Parmesan, for garnish
1. Preheat the oven to 400 degrees.
2. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat the olive oil over medium-high heat. Add the diced shallots and sauté, stirring occasionally, until soft and translucent, about 3 minutes.
3. Add the garlic, thyme, and sage and cook until fragrant, about 1 minute. Stir in the rice and cook, stirring frequently, until opaque, about 3 minutes. Season with salt and pepper.
4. Add the wine and cook, stirring, until completely absorbed, about 2 minutes. Add the squash and vegetable broth and bring the mixture to a boil. Stir in the kale and add the sprig of rosemary.
5. Cover and transfer the Dutch oven to the oven. Bake until the rice is tender and most of the liquid is absorbed, about 20 minutes. Remove from the oven. Remove the rosemary sprig and stir in the grated Parmesan.
6. Garnish each serving with freshly-shaved Parmesan.