|20 min||45 min||4|
|1 1/2 cup||Arborio rice|
|1 dash||Black pepper|
|1 squash||Butternut squash (peeled, diced, about 4 cups)|
|1 pinch||Coarse salt|
|4 cup chopped||Curly kale (stems removed, cut crosswise into 1/2-inch strips)|
|2 tbsp||Extra virgin olive oil|
|4 tbsp||Parmesan cheese, grated (for serving)|
|2 small shallot(s)||Shallots (diced)|
|1 tsp||Thyme, fresh (leaves)|
|4 cup||Vegetable stock/broth, low sodium|
|1/2 cup||White wine, dry|
Preheat oven to 400 degrees.
In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute.
Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil. Stir in kale.
Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.