Dinner Tonight: Butternut Squash Baked Risotto

Name: Dinner Tonight: Butternut Squash Baked Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 medium butternut squash, peeled and cut into medium dice, about 4 cups; 118 milliliters dry white wine; 2 Tbsps extra virgin olive oil; 1 teaspoon fresh thyme leaves, chopped; 2 cloves garlic, minced; 1 bunch kale, stems removed and leaves cut into 1/2-inch thick strips; 4 servings Grated Parmesan, for serving; 355 milliliters arborio or risotto rice; 4 servings salt and pepper to taste; 2 shallots, minced; 946 milliliters vegetable broth

Dinner Tonight: Butternut Squash Baked Risotto might be just the main course you are searching for. Watching your figure? This gluten free recipe has 596 calories, 19g of protein, and 16g of fat per serving. This recipe serves 4. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. Head to the store and pick up thyme leaves, garlic, risotto rice, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes about 45 minutes.