Autumn Oven Risotto with Parmesan & Fontina

Name: Autumn Oven Risotto with Parmesan & Fontina
Total time: 26 min
Ingredients: 3 tablespoons olive oil (divided); 1 small yellow onion (chopped); 2 cloves garlic (minced); 4 cups low-sodium chicken broth (divided); 1 cup water; 1 1/2 cups arborio rice; 1 small butternut squash (about 2 pounds peeled, seeded and cut into 1/2-inch cubes); Kosher salt; freshly ground black pepper; 2 ounces imported Parmesan cheese (grated, plus more shaved for serving); 2 ounces imported Fontina cheese (shredded); 1 bunch lacinato kale (stemmed and roughly chopped); 1/4 cup dry white wine (optional); 3 tablespoons unsalted butter; 1/2 cup toasted pepitas

iloveimportedcheese.com

Autumn Oven Risotto The warm and delicious flavors of Autumn, all in one dish. This easy risotto is filled with butternut squash and kale and gets its creamy finish from imported Parmesan and...

View full recipe on iloveimportedcheese.com

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Ingredients

3 tablespoons olive oil (divided)
1 small yellow onion (chopped)
2 cloves garlic (minced)
4 cups low-sodium chicken broth (divided)
1 cup water
1 1/2 cups arborio rice
1 small butternut squash (about 2 pounds peeled, seeded and cut into 1/2-inch cubes)
Kosher salt
freshly ground black pepper
2 ounces imported Parmesan cheese (grated, plus more shaved for serving)
2 ounces imported Fontina cheese (shredded)
1 bunch lacinato kale (stemmed and roughly chopped)
1/4 cup dry white wine (optional)
3 tablespoons unsalted butter
1/2 cup toasted pepitas