Pumpkin Kale Risotto

Yield: 6-8 Servings

9 Cups Chicken Stock

¼ Cup Tablespoons Olive Oil, Divided

½ Teaspoon French Grey Salt, Divided

2 Cups Diced Fresh Pumpkin

4 Cups Chopped Kale Leaves

2 Teaspoons Great Lakes Seasoning

3 Cups Arborio Rice

½ Cup Dry White Wine

½ Cup Grated Manchego Cheese (Optional)

This risotto is kind of like a celebration – a celebration of the harvest! We make it every fall when the pumpkin is fresh and the kale is about done for another season. Even if you’re not a vegetarian, this one is hearty enough to be a meal in itself. But for the meat lovers in our circle, we love to serve it alongside braised pork loin. No matter how you serve it, this one is sure to make a home chef out of you!

Preheat oven to 350 degrees. Peel and dice butternut squash. Toss with 1 tablespoon olive oil, sprinkle with salt, and roast on baking sheet for 30-35 minutes until tender. Prepare the kale in the same way, place it on a second sheet and roast for 15-20 minutes. When done, remove vegetables from oven and let cool. Once cooled, mince kale. Toss the two vegetables together with the seasoning blend and set aside.

Place chicken stock in a saucepan over medium heat. Heat until just before a simmer develops, then reduce temperature to low. Leave saucepan over heat until risotto is done.

Place a large sauté pan over medium high heat. Add remaining olive oil and heat through. Add rice and sauté, stirring frequently, until it has started to brown slightly. Reduce heat to medium, add wine, mix thoroughly, and cook until wine has dissipated. This begins to break down the starches in the rice.

Now begins the ‘process’. Working over medium to medium low heat, add 2-3 cups of the warm chicken stock to the rice and cook, stirring frequently, until the stock has dissipated. If at any time the rice sticks to the pan, reduce heat.

Follow this process, adding 1 cup of warm stock at a time, until you have used all of the stock and the rice is al dente. Begin to test the rice for doneness when you have used all but 2 cups of stock. Continue adding stock until it is done to perfection.

When done, remove rice from heat. Add sautéed vegetables and 2 tablespoons Manchego, if using, and toss together. Place risotto in a serving bowl, garnish with and remaining cheese and serve.