Butternut Squash Baked Risotto

Serves 3
From Everyday Food

*olive oil
*2 shallots, diced
*2 garlic cloves, minced
*1 tsp thyme
*1 1/2 cups Arborio rice
*salt and pepper
*1/2 cup white wine
*4 cups butternut squash, peeled and diced
*4 cups vegetable broth
*small bunch kale
*Parmesan for serving

Preheat oven to 400. In a Dutch oven (or heavy ovenproof pot with tight-fitting lid), heat oil. Add shallots and cook til soft. Add garlic and thyme and cook til 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. 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 the liquid is absorbed, about 20 minutes. Serve sprinkled with Parmesan.