Yield: 4 servings
1 cup brown rice
2 cups boiling water
1 medium (2 pound) butternut squash, peeled, seeded and cut into 1-inch dice
1/4 cup olive oil, plus more as needed
salt and freshly ground black pepper to taste
2 cups chopped kale
1 tablespoon olive oil
1 tablespoon unsalted butter
1 tablespoon olive oil
2 medium shallots, minced
2 cloves garlic, finely minced
1 teaspoon dried oregano
1/2 cup dry white wine
5 cups vegetable or chicken broth
2 tablespoons grated parmesan cheese
2 teaspoons lemon juice
Preheat oven to 375 degrees and position an oven rack in the upper third.
To cook squash: Place the squash in a large bowl and toss with olive oil until all pieces are well coated and shiny. Season with salt and pepper. Spread the squash in an even layer on a silpat-lined baking sheet. Cooked squash has a tendency to stick to parchment paper. Transfer the baking sheet to the oven and roast until golden-brown and tender, about 30 minutes.
To prepare kale chips: Place the kale in a medium bowl, toss with olive oil and arrange on a baking sheet. Bake for 15-20 minutes until crisp and slightly browned around the edges. Sprinkle with salt while warm and then allow to cool completely.
To cook the risotto Heat 1 tablespoon olive oil in a medium Dutch oven over medium heat until shimmering. Add onion, pinch of salt, and oregano. Cook, stirring occasionally, for ten minutes, then add the minced garlic. Cook for another 2 to 4 minutes, until the onions are well browned.
Add 4 cups broth (or 3 cups broth and 1 cup water), cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake until rice is tender and cooked through, about 65 to 70 minutes. It will seem pretty dry when you take off the lid, but don’t worry!
Remove the pot from the oven. Pour in the remaining cup of broth, the Parmesan, wine, salt, and a generous amount of pepper. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the butternut squash to the cooked risotto, using a silicone spatula to fold the squash through the risotto and being careful not to mash-up the squash. Taste and season with salt and pepper
To serve: Divide the risotto between 4 warmed pasta bowls. Top with kale chips and serve immediately.