Happy World Vegetarian Day! While I may not be a vegetarian, every year I get closer and closer to taking the plunge. I’ve cut out pork, almost all red-meat and I still eat chicken and fish once or twice a week but I almost always prefer vegetarian meals.
I find it easier in the summer when there’s an abundance of fresh produce and I crave lighter meals. As the cooler weather rolls in during the start of fall, I start craving heartier dishes that often involve meat. But, recently I stumbled upon this baked risotto from Martha Stewart and it perfectly encapsulated my craving for a hearty meal with my desire to eat a more plant based diet.
It is delicious, elegant and so very simple. Make it for a weeknight meal or for a dinner party. It is excellent either way!
Butternut Squash Baked Risotto (from Martha Stewart Meatless Cookbook)
2 tablespoons extra-virgin olive oil
2 shallots, diced small
2 garlic cloves, minced
1 teaspoon fresh thyme, leaves
1 1/2 cups Arborio rice
Coarse salt and ground pepper
1/2 cup dry white wine
1 medium butternut squash (2 pounds), peeled and diced medium (4 cups)
4 cups low-sodium vegetable broth
1 bunch black (Tuscan) or curly kale, tough stems removed, cut crosswise into 1/2-inch-thick strips
Grated Parmesan, for serving
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 aboil. 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.