Squash Risotto with Tuscan Kale
In a pot, bring the broth to a boil. Add the saffron. Keep warm. In a large pot over medium-high heat, soften the squash, onion and garlic in half of the butter
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Ingredients
- 4 cups (600 g) butternut squash, peeled and cut into large dice
- 1 onion, chopped
- 2 garlic cloves, chopped
- 3 tbsp butter
- 2 cups (420 g) arborio or carnaroli rice
- 1 cup (250 ml) white wine
- 1 cup (70 g) Parmesan cheese, freshly grated
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