School is back in session, the weather is starting to cool down and menus are slowly changing with the season. One of my favorite fall ingredients to cook with is butternut squash. It’s versatile, packs a lot of flavor, and it’s low in fat and extremely high in beta-carotene. So pull up a chair, and enjoy a big bowl of my vegetarian and gluten-free recipe for butternut squash and kale risotto.
I made this entire risotto recipe in the KitchenAid® Multi-Cooker. I love the versatility of this machine; it has more than 10 cooking methods! When my husband first saw it siting on our counter he commented on how it looks like a fancy convertible car with all the bells and whistles. And as soon as he said that I agreed with him. It’s true this machine can cook just about anything from slow roasted nuts, soups and stews to yogurt and more. The sky is the limit!
To get started you’ll attach the KitchenAid® Stir Tower to the Multi-Cooker. Then select the Risotto setting. It will automatically begin to preheat to the Sauté setting. Place grape seed oil in the Multi-Cooker and begin to sear the butternut squash and kale for 15 minutes. Remove the butternut squash and kale once it’s cooked and place in a separate bowl.
Next add the stir paddles to the Stir Tower and click it in the lock position. Then add in the butter, let it melt and add in the onion. After 2 minutes add in the garlic for just one minute. The beauty of the Stir Tower is that you don’t have to stand and stir the risotto – it does all the work for you! Next up, add in the Arborio rice. Make sure the Stir Tower is on setting 1 and let the rice begin to toast and soak up the butter and left over grape seed oil for a few minutes. Lastly, add in the white wine and then choose step 2 in the Risotto Setting; the Multi-Cooker will automatically cool down to the simmer setting.
Add in 1/2 cup of warm vegetable stock and let the Stir Tower do it’s job.
After five minutes and once the broth is partially absorbed into the rice, add in the butternut squash purée. Let it stir for 10 minutes. Then add in additional broth in half-cup increments.
Once the risotto has finished cooking unlock the Stir Tower (be careful it will be hot so don’t touch it). Then add the cooked butternut squash and kale back into the Multi-Cooker as well as the Parmesan cheese. Mix well with a spoon and divide evenly among plates. Top with additional Parmesan cheese if desired and enjoy!
Butternut Squash and Kale Risotto
Makes 4 servings
1-1/2 cups vegetable stock, divided
1 tablespoon grape seed oil
11 ounces butternut squash, diced
8 ounces kale, chopped
1 tablespoon unsalted butter
1/2 cup white onion, diced
1 tablespoon minced garlic in water
1 teaspoon ground sage
1 cup arborio rice
Salt and pepper to taste
1/2 cup White wine
12 ounces butternut squash purée, thawed from frozen package
1/2 cup Parmesan cheese, grated
Begin heating the vegetable stock on medium heat in a saucepan. Bring the stock to a simmer then remove from heat and set aside.
Attach the KitchenAid® Stir Tower to the KitchenAid® Multi-Cooker, then set to the Risotto setting. *Do not lock the Stir Tower in place for the first step of sauté. Add the grape seed oil, diced butternut squash and chopped kale. Cook for 15 minutes with the lid on, or until butternut squash is soft but still firm. Mix occasionally with a spatula or wooden spoon. Remove from the Multi-Cooker and place in a bowl, set aside.
Keep the Multi-Cooker on the sauté setting and lock in the Stir Tower place on LOW (1) setting. Add in the unsalted butter, let it melt, then add in the diced onion. Cook for 2 minutes, then add in the garlic and cook for 1 additional minute. Add in the Arborio rice, ground sage, and salt and pepper to taste. Cook for 3 minutes.
Next, add in the white wine and let it cook for an additional 3 minutes. Then change the setting on the Multi-Cooker to step 2 (simmer). Add in 1/2 cup of warm vegetable stock and let it cook for 5 minutes. Then add in the butternut squash pureé. Cook for an additional 10 minutes. After that, add 1/2 cup of vegetable stock 5 minutes later and the last 1/2 cup of vegetable stock 5 minutes after that. Let it cook 5 more minutes.
Turn the Stir Tower off and unlock it. Add in the cooked diced butternut squash and kale as well as the Parmesan cheese. Mix well with a spoon and divide evenly among plates. Enjoy immediately.
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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*