Winter Squash & Kale Risotto with Pine Nuts



2 teaspoons olive oil
1 cup onion, diced
3 cloves garlic, minced
1 cup brown rice, short-grain
2 tablespoons pine nuts
20 ounces vegetable broth, low-sodium 
12 ounce (1 1/2 cups) fresh or frozen winter squash, thawed and diced
2 cups kale, finely chopped


4 servings

1. Heat oil in large, shallow saucepan over medium heat. Add salt, onion, garlic. Sauté for 2 minutes.

2. Stir in rice and pine nuts and toast for approximately 2 minutes, stirring occasionally.

3. Add 1/2 cup broth. Cook on medium heat, stirring often until liquid is nearly absorbed. Add another 1/2 cup, stirring occasionally. Once liquid is absorbed, add diced squash and another 1/2 cup of broth, stirring often. Add additional broth in 1/2 cup increments.

4. Add the kale with the last 1/2 cup of broth. Cook mixture until broth is absorbed and kale is soft and bright green.

5. Serve.

Nutrition information:


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