Ingredients
2tbspextra-virgin olive oil
1medium red onionchopped
1small butternut squashpeeled and diced into 1/2” cubes
1tspsaltdivided, more to taste
pinch of red pepper flakes
4garlic clovespressed or minced
1½cupsQuaker Steel-Cut Oats
2½cupskalechopped, ribs removed about 1/2 bunch
½cupdry white wine
6cupswater
1¾ozParmesan cheesefreshly grated
2tbspbutter
1tbsplemon juice
black pepperfreshly ground, to taste
Preparation
In a medium Dutch oven or soup pot, warm the olive oil until shimmering. Add the onion, butternut, 1/2 teaspoon of the salt, and the red pepper flakes. Cook, stirring often, for about 8 to 10 minutes until the onion is translucent and the butternut is mostly tender.
Add the garlic and stir to combine. Add the oats and kale and cook, stirring often, for about 2 minutes until the kale has mostly wilted.
Add the wine and use a wooden spoon or silicone spatula to scrape up any browned bits that have formed against the bottom of the pan. Cook, while stirring, for another 1 to 2 minutes.
Add the water and remaining 1/2 teaspoon salt. Raise the heat to high and bring the mixture to a simmer, stirring occasionally.
Once simmering, reduce the heat to medium-low and simmer, stirring occasionally, for about 20 to 30 minutes until the mixture is very creamy and thick. As time goes on, you might need to stir more frequently and reduce the heat to prevent scorching the bottom.
Remove the pot from the heat and stir in the Parmesan, butter, lemon juice and several twists of black pepper. Let the risotto rest for 5 minutes before serving.
Once you’re ready to serve, season generously with additional salt and black pepper. Add an extra squeeze of lemon juice if it needs an extra boost of flavor. Divide into bowls and serve.
