Squash Risotto with Tuscan Kale | RICARDO

Ingredients

• 8 cups (2 litres) chicken broth
• 1/2 tsp saffron threads
• 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
• 2 tbsp (30 ml) olive oil
• 1/2 lb (225 g) Tuscan kale, finely chopped (see note)
• 1/4 cup (35 g) blanched hazelnuts, roasted and roughly chopped