Squash Risotto with Roasted Kale by Chef Altiero | The Cook's Cook

Name: Squash Risotto with Roasted Kale by Chef Altiero | The Cook's Cook
Ingredients: 137 grams (1 cup) winter squash, peeled, seeded and cut into 2.5 cm (1 inch) cubes; 66 grams (½ cup) onion, sliced; 4 cloves garlic; 1 bay leaf; Salt; Coarsely ground black pepper; 255 grams (1½ cups) par-cooked risotto (see Note); 60 grams (2 cups) kale or hearty greens, stemmed, tossed in olive oil; 2 sprigs thyme

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Master a comforting Squash Risotto with Roasted Kale; sourced straight from Chef Altiero's kitchen. Dive in at The Cook's Cook.

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Ingredients

137 grams (1 cup) winter squash, peeled, seeded and cut into 2.5 cm (1 inch) cubes
66 grams (½ cup) onion, sliced
4 cloves garlic
1 bay leaf
Salt
Coarsely ground black pepper
255 grams (1½ cups) par-cooked risotto (see Note)
60 grams (2 cups) kale or hearty greens, stemmed, tossed in olive oil
2 sprigs thyme