Autumn Oven Risotto
The warm and delicious flavors of Autumn, all in one dish. This easy risotto is filled with butternut squash and kale and gets its creamy finish from imported Parmesan and Fontina.
Ingredients
- 3 tablespoons olive oil divided
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 4 cups low-sodium chicken broth divided
- 1 cup water
- 1 1/2 cups arborio rice
- 1 small butternut squash about 2 pounds peeled, seeded and cut into 1/2-inch cubes
- Kosher salt and freshly ground black pepper to taste
- 2 ounces imported Parmesan cheese grated, plus more shaved for serving
- 2 ounces imported Fontina cheese shredded
- 1 bunch lacinato kale stemmed and roughly chopped
- 1/4 cup dry white wine optional
- 3 tablespoons unsalted butter
- 1/2 cup toasted pepitas
Instructions
- Preheat oven to 375°F and adjust oven racks to top-third and bottom-third position. Heat oil in large Dutch-oven over medium heat. Add onions and cook, stirring occasionally, until tender, about 3 to 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Add 3 cups broth and water, and bring to boil over medium-high heat. Remove pot from heat, and stir in rice. Cover with lid and bake on bottom rack until rice is tender, about 35 to 40 minutes.
- Meanwhile, toss butternut squash and remaining oil together on rimmed baking sheet until coated. Season with salt and pepper. Bake on top rack, flipping squash halfway through, until tender and light golden-brown, about 30 minutes.
- Remove risotto from oven. Stir in remaining broth, Parmesan, Fontina, kale, wine and butter into rice until cheese and butter is melted, kale is wilted and risotto is creamy. Divide between serving bowls. Top with shaved Parmesan and pepitas. Serve and enjoy.
