Dinner Tonight: Butternut Squash Baked Risotto

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 shallots, minced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves, chopped
• 1 1/2 cups arborio or risotto rice
• 1/2 cup dry white wine
• 1 medium butternut squash, peeled and cut into medium dice, about 4 cups
• 4 cups vegetable broth
• 1 bunch kale, stems removed and leaves cut into 1/2-inch thick strips
• Salt and pepper to taste
• Grated parmesan, for serving

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