Baked Butternut & Kale Risotto
Ever versatile and ever popular, risotto has been a staple in restaurants and homes for years and years. Meg from Beard + Bonnet brings some twists.
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Ingredients
- 2 teaspoons Massel Chicken Style Stock Powder
- ¼ cup + 1 tablespoon Massel Chicken Style Liquid Stock (divided)
- 4 tablespoons olive oil (divided)
- 1 large leek (white and light green portions
- halved
- rinsed well and thinly sliced)
- 450g/1lb peeled and seeded butternut squash (cut into a small dice)
- 4 cloves garlic (minced)
- 1 teaspoon fresh thyme (chopped)
- 1½ cups Arborio rice
- ½ cup dry white wine
- 4¼ cups water
- 1 bunch Tuscan kale (ribs removed and leaves thinly sliced)
- ½ teaspoon freshly ground black pepper
- ½ cup grated Parmesan cheese or Tuscano cheese
- 3 tablespoons unsalted butter (cut into 6 pieces)
- 2 tablespoons Italian flat leaf parsley (to garnish)
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