Butternut Squash Baked Risotto
Don’t be intimidated by the risotto. It’s easier to make than you think. With this easy-to-make-then-bake recipe, there’s no need to stir and stir until your arm goes numb. Really. Most of the cooking takes place in the oven, so give it a try!


  • 2tbsp

    Extra-Virgin Olive Oil

  • 2


  • 2cloves


  • 1tsp


  • 1 1/2cups

    Arborio Rice

  • 1pinch


  • 1pinch


  • 1/2cup

    Dry White Wine

  • 1medium

    Butternut Squashpeeled and diced medium

  • 4cups

    Vegetable Brothpreferably low sodium

  • 1bunch

    Black or Curly Kalestems removed, cut into 1/2-inch strips

  • Freshly Grated Parmesan Cheesefor topping per serving
  1. Preheat oven to 400 degrees F.
  2. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high.
  3. Add shallots and cook, stirring occasionally, until soft, about 3 minutes.
  4. Add garlic and thyme and cook until fragrant, about 1 minute.
  5. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper.
  6. Add wine and cook, stirring, until completely absorbed, about 2 minutes.
  7. Add squash and broth; bring mixture to a boil.
  8. Stir in kale.
  9. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes.
  10. Sprinkle with Parmesan and serve.