Butternut Squash Baked Risotto

Name: Butternut Squash Baked Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters arborio rice; 907 grams medium butternut squash , peeled and diced medium (4 cups); 4 servings coarse salt and ground pepper; 118 milliliters dry white wine; 1 teaspoon fresh thyme, leaves; 2 garlic cloves, minced; 1 bunch black (tuscan) or curly kale, tough stems removed, cut crosswise into 1/2-inch-thick strips; 2 Tbsps extra-virgin olive oil; 4 servings grated parmesan, for serving; 2 smalls shallots, diced small; 946 milliliters low-sodium vegetable broth

Butternut Squash Baked Risotto is a gluten free main course. This recipe makes 4 servings with 614 calories, 20g of protein, and 16g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. A mixture of arborio rice, wine, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a rather expensive recipe for fans of Mediterranean food.