Squash Risotto with Roasted Kale by Chef Altiero | The Cook's Cook
Master a comforting Squash Risotto with Roasted Kale; sourced straight from Chef Altiero's kitchen. Dive in at The Cook's Cook.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thecookscook.com.
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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