Pumpkin & Kale Baked Risotto

I love when steam from a piping hot dish messes with my photo.  That little haze makes the photo all the more tempting to me.
I know I said I was done with the pumpkin, but I’m gonna ask you to give me a break, because:
a) It’s savory.
b) It’s made with real pumpkin, not canned puree.
c) You can absolutely switch out the pumpkin for almost any squash; butternut, acorn, etc.
d) It’s healthy and delicious, forreals.

Aside from all of those excellent reasons, it’s quick!  Risotto is known for being a fussy dish that needs a lot of attention, but not this one.  This is seriously genius! You start off the risotto on the stove and finish it in the oven.  You won’t be stuck stirring your pan constantly for an hour, which is a real plus when it’s witching hour and the baby needs some attention.

 This is a great alternative to your classic cold-weather comfort dishes.  Low-cal, a little healthy olive oil, and vitamin-rich kale and pumpkin.  I really want you to try it, especially if you don’t think you like kale.  When kale is cooked, it takes on this savory, roasty toasty flavor.  And then match it with pumpkin- hello, lover. 
Are my healthy posts rubbing off on you yet?  Have you tried any new veggies?

Pumpkin & Kale Baked Risotto
by Oven Love, slightly adapted from EveryDay Food

2 tablespoons extra-virgin olive oil
1/2 medium onion, diced small
3 garlic cloves, minced
1 teaspoon fresh thyme leaves
1 1/2 cups arborio rice
kosher salt and fresh cracked pepper
1/2 cup white wine
1 baking/sugar pumpkin, peeled and diced (the small pumpkins, not the large carving type)
4 cups chicken broth
1 bunch kale, tough stems removed and cut crosswise into 1/2-inch-thick strips
grated parmesan, for serving

Preheat the oven to 400 degrees.  In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high.  Add onions and cook, stirring occasionally, until soft, about 3 minutes.  Add garlic and thyme and cook until fragrant, about 1 minute.  Add rice and cook, stirring frequently until opaque, about 3 minutes.  Season with salt and pepper.  Add wine and cook, stirring, until completely absorbed, about 2 minutes.  Add pumpkin and broth, bring mixture to a boil.  Stir in kale.  Cover, transfer to oven, and bake until rice is tender and most of the liquid is absorbed, about 20 minutes.  To serve, sprinkle with parmesan.

*For six servings, only 5 Weight Watchers points each!

Comments
4 Responses to “Pumpkin & Kale Baked Risotto”
  1. Emily Malloy says:

    This is lovely! And all in season! You’re the best.

  2. Yum! That looks so good!

  3. Mary Ann says:

    I saw this in the magazine and really wanted to try it since I absolutely love kale and risotto. I’m glad you have a great review.
    The pictures look great! I can’t wait to make this.

  4. wendylouwho says:

    I spy a Le Creuset braiser! I love mine. It’s purple, which just makes me happy. :) This recipe with kale reminds me of a great one that I’ve made in mine that you might want to check out: http://www.foodnetwork.com/recipes/food-network-kitchens/gnocchi-with-squash-and-kale-recipe/index.html

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