Oh no....risotto!

I've become freakishly obsessed with risotto lately although I hate the 45 minutes of endless stirring - who has time for that? Not me. Tried out this recipe with my newly gifted dutch oven. Delicious, but didn't have that super creaminess of hand-stirred risotto. But the prep time was right up my alley so I'm adding this one to the cookbook. Try it out! (Sorry about the poor picture, but that was just the steam coming off it!)

Butternut Squash Baked Risotto
Serves 4 (more like serves 8 I'd say!)

2 tablespoons extra-virgin olive oil
2 shallots, diced small
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
1 1/2 cups Arborio rice
Coarse salt and ground pepper
1/2 cup dry white wine
1 medium butternut squash (2 pounds), peeled and diced medium (4 cups)
4 cups low-sodium vegetable broth
1 bunch black (Tuscan) or curly kale, tough stems removed, cut crosswise into 1/2-inch-thick strips
Grated Parmesan, for serving

Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots 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 squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.

Read more at Marthastewart.com: Butternut Squash Baked Risotto - Martha Stewart Recipes