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Butternut Squash Risotto with Wilted Greens

Active Time: 45 minutes / Cook Time: 35 minutes / Total Time: 1 hour

Serves 2

Butternut Squash Risotto with Wilted Greens.JPG

Ingredients:

  • red onion and butternut squash from Day 5
  • 2 tablespoons ghee, divided
  • ½ cup Arborio or Carnaroli rice
  • ¼ cup dry white wine, or vegetable broth
  • 2 cups vegetable broth
  • 2 tablespoons grated parmesan cheese
  • fine sea salt, to taste
  • 1 tablespoon chopped basil
  • For the Wilted Greens:
    • 1 tablespoon coconut oil
    • 1 bunch Swiss Chard, leaves and stems separated, leaves roughly chopped and stems sliced into ½” thick pieces
    • ½ onion, sliced into ¼” half-moons
    • 2 cloves garlic, minced
    • ½ teaspoon fine sea salt
    • ¼ teaspoon ground black pepper

Directions:

  1. Dice the red onion. Set aside. Peel and cut the remaining squash into approximately 1/2” pieces. Set aside.
  2. Make the chard: heat the coconut oil in a large saucepan over medium heat. Add the chard stems, onion, and garlic and cook, stirring frequently, until the onions are softened, about 6-7 minutes. Add the chard leaves, salt and pepper, and stir until the leaves are just wilted. Turn off the heat and cover.
  3. Pour 2 cups broth into a small saucepan set over low heat.
  4. Melt 1 tablespoon ghee in a medium skillet over medium heat. Add the onion and cook, stirring, until it softens, about 2-3 minutes. Add the rice and stir so that the grains are coated in the ghee. Sauté for another minute and then add the wine (or ¼ cup vegetable broth). Cook, stirring, until the liquid is fully absorbed.
  5. Add the butternut squash and a ladleful of warm broth. Cook, stirring, until the rice begins to look almost dry. Add another ladleful of broth and repeat. Repeat with broth and stirring until the rice is tender. As you are stirring and adding broth, the rice should begin taking on a creamy consistency. This is the result of the stirring helping to release the natural starches in the rice—don’t give up! (If you run out of broth before the rice is ready, you can use hot water, a ladleful at a time.)
  6. Check the greens when you add the last ladleful of broth to the risotto, and if they need to be warmed, turn the heat to low under the saucepan.
  7. Stir the remaining tablespoon ghee and the parmesan cheese into the risotto. Taste for seasoning and add a pinch of salt, if desired.
  8. Place ½ of risotto and chard on each of two plates. Sprinkle risotto with basil, and serve.