Creamy Egg and Squash Risotto - Eggs.ca

Ingredients

• 6 cups (1.5 L) vegetable or chicken broth
• 2 tbsp (30 mL) canola oil
• 2 cups (500 mL) diced butternut squash
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp (30 mL) chopped fresh parsley
• ½ tsp (2.5 mL) Italian herb seasoning
• 1 ½ cups (375 mL) arborio rice
• 2 cups (500 mL) chopped kale leaves
• 3 large eggs
• 1 cup (250 mL) grated Parmesan cheese
• ¼ tsp (1.25 mL) salt
• 4 large fried eggs (see tip)
• Freshly grated Parmesan cheese for garnish