Baked butternut squash risotto | easyFood

Ingredients

• 2 tbsp extra-virgin olive oil
• 2 shallots, finely chopped
• 2 garlic cloves, crushed
• 1 tsp dried Thyme
• 280 g Arborio rice
• Salt and pepper
• 120 ml dry white wine
• 1 medium butternut squash, peeled and chopped
• 950 ml vegetable stock
• 1 bunch of curly kale, stems removed, cut crosswise into 1/2-inch-thick strips