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Risotto with Winter Squash and Collard Greens Recipe

Risotto with Winter Squash and Collard Greens Recipe

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Risotto with Winter Squash and Collard Greens

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Ingredients

Count

Nutrition

3009

Calories

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Ingredients:

Serving

1 1/2 lbs butternut squash, peeled, seeded and cut in 1/2 inch dice
2 tbsp extra virgin olive oil
1 freshly ground pepper to taste
1 lb. collard greens, stemmed and washed
2 quarts low fat chicken stock
1/2 cup onion, chopped
2 cloves garlic, minced
1 1/2 cups arborio rice
1/2 cup dry white wine
1 pinch of saffron (optional)
1/2 cup freshly grated parmesan cheese (2 oz)
4 tbsp chopped flat-leaf parsley

Directions:

Preheat the oven to 425 degrees. Cover a baking sheet with foil. Toss the squash with 1 tablespoon of the olive oil, season with salt and pepper, and spread on the baking sheet in an even layer. Place in the oven, and roast for 30 to 40 minutes, stirring every 10 minutes until tender and caramelized. Remove from the heat.
While the squash is roasting, blanch the collard greens. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard greens. Blanch for four minutes and transfer to the ice water with a slotted spoon or skimmer. Drain and squeeze out extra water. Chop coarsely, or cut in ribbons.
Bring the stock to a simmer in a saucepan. Heat the remaining oil over medium heat in a large, heavy nonstick frying pan or a wide saucepan, and add the onion. Cook, stirring, until the onion begins to soften, about three minutes, and add the garlic and about 1/2 teaspoon salt. Cook, stirring, until the onion is tender and the garlic fragrant, about one minute, and add the rice. Cook, stirring, until the grains of rice are separate.
Stir in the wine, and cook over medium heat, stirring constantly. The wine should bubble but not too quickly. When the wine has just about evaporated, add the collard greens, a third of the squash and the saffron. Stir in a ladleful or two of the simmering stock, enough to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add another ladleful of the stock, and continue to cook in this fashion - not too fast and not too slowly, adding more stock when the rice is almost dry - until the rice is tender all the way through but still chewy, 20 to 25 minutes. Taste and adjust seasonings.
Add the remaining roasted squash and another 1/2 cup of stock to the rice. Stir in the Parmesan and parsley, and remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. The mixture should be creamy (add more stock if it is not). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3008.8 Kcal (12597 kJ)
Calories from fat	644.49 Kcal
		% Daily Value*
Total Fat	71.61g	110%
Cholesterol	101.6mg	34%
Sodium	3750.95mg	156%
Potassium	5751.93mg	122%
Total Carbs	441.76g	147%
Sugars	57.09g	228%
Dietary Fiber	37.48g	150%
Protein	123.49g	247%
Vitamin C	329.5mg	549%
Vitamin A	6.8mg	227%
Iron	8.4mg	46%
Calcium	2051.8mg	205%

Amount Per 100 g
Calories	81.16 Kcal (340 kJ)
Calories from fat	17.39 Kcal
		% Daily Value*
Total Fat	1.93g	110%
Cholesterol	2.74mg	34%
Sodium	101.18mg	156%
Potassium	155.16mg	122%
Total Carbs	11.92g	147%
Sugars	1.54g	228%
Dietary Fiber	1.01g	150%
Protein	3.33g	247%
Vitamin C	8.9mg	549%
Vitamin A	0.2mg	227%
Iron	0.2mg	46%
Calcium	55.3mg	205%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.