Butternut Squash and Kale Risotto (Vegetarian) 2 tbsp olive oil 2 cups chopped onion 2 cups Arborio rice 1 cup white wine 6 cups vegetable broth, warmed 2 cups cubed butternut squash 2 cups chopped kale 1/2 cup grated Parmesan cheese Salt and pepper, to taste Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Stir in Arborio rice and cook for 2 minutes. Add white wine and cook until absorbed. Gradually add warmed vegetable broth, one cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more. When the rice is almost fully cooked, stir in butternut squash and kale. Cook until the vegetables are tender, and the risotto is creamy. Stir in Parmesan cheese and season with salt and pepper.

Butternut Squash and Kale Risotto (Vegetarian)

2 tbsp olive oil
2 cups chopped onion
2 cups Arborio rice
1 cup white wine
6 cups vegetable broth, warmed
2 cups cubed butternut squash
2 cups chopped kale
1/2 cup grated Parmesan cheese
Salt and pepper, to taste

Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Stir in Arborio rice and cook for 2 minutes. Add white wine and cook until absorbed. Gradually add warmed vegetable broth, one cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more. When the rice is almost fully cooked, stir in butternut squash and kale. Cook until the vegetables are tender, and the risotto is creamy. Stir in Parmesan cheese and season with salt and pepper.

Serves 10

Guests who like meat or seafood with their meals may feel free to combine.