What’s Cooking at Third Coast? Festive Kale and Squash Risotto
- Cut the squash in half (long side). Remove the seeds and set aside. Cut the halves into smaller segments so they are easier to work with. Using a knife or vegetable peeler, remove the outer skin from the flesh. Dice the segments into small cubed pieces (about the size of your pinky finger nail). Or substitute packaged cubed butternut squash, available at many stores including Trader Joe's. Whole Foods and Jewel.
- In a medium-sized sauté pan, heat 2 tablespoons of olive oil and add the kale. Sauté until tender, about 5 minutes, and set aside.
- In a large sauté pan, heat ½ cup of olive oil over medium heat.
- Add the chopped garlic. Stirring occasionally, cook the garlic until it just begins to brown and soften. (about 5-7 minutes)
- Add the diced squash to the garlic and oil. Stir and cook on medium heat until the squash becomes tender, but not mushy. (10-15 minutes)
- Separate out about 1/3 of the squash and garlic mixture to a deep bowl or other container and blend using an immersion blender.
- Combine the blended portion with the remaining garlic and squash combination in the large sauté pan.
- Add the sautéed kale, mix and set aside.
- In a medium-sized pot or sauté pan on medium heat, add 1 tablespoon of olive oil.
- Add the rice and stir until it is coated.
- Add the white wine. Simmer until the wine is almost absorbed, making sure that the rice doesn’t dry out.
- Add 1/2 of the stock and continue to simmer. Stir the risotto frequently. As the rice absorbs the liquid, add the remaining stock. (If more liquid is needed for the rice to fully cook, you can add small amounts of water, wine or stock.)
- Continue to stir the risotto until the liquid is absorbed, the rice is tender (or if you prefer, al dente), and begins to look creamy.
- Add the cooked rice to the squash and kale sauce, stir and heat thoroughly on low.
- Add the Pecorino cheese and gently fold it into the risotto.
- Season with salt and pepper to taste.
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