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Baked Risotto with Kale, Delicata Squash, and Fried Shallots

Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Servings 4 people, generously


Vegetable Broth

  • 6 cups water
  • 1 medium yellow onion chopped
  • 5 garlic cloves smashed and peeled
  • 1 cup fresh flat-leaf parsley lightly packed
  • 1 ½ tbsp tomato paste
  • 1 tbsp worcestershire sauce optional

Crispy Shallots

  • 3 shallots peeled and diced
  • 4 tbsp high heat fat like bacon fat or vegetable oil
  • Salt to taste

Delicata Squash

  • 1 delicata squash
  • 2 tbsp olive oil
  • Salt and pepper to taste


  • 4 tbsp butter divided, salted or unsalted
  • 1 small-medium yellow onion chopped
  • Garlic 6 small or 3 large cloves, minced
  • 1 bunch fresh kale stripped from stem, roughly torn
  • 1 ½ cups arborio rice rinsed
  • 4 cups chicken or vegetable broth
  • 3 tsp fresh thyme leaves
  • 1 cup freshly shredded cheese parmesan, cheddar, etc.
  • 1 cup water, broth, or a mixture
  • Salt and pepper to taste


Vegetable Broth (if using pre-made broth, proceed to next section)

  • Combine all the broth ingredients in a medium saucepan. Cover with a lid and set over high heat until boiling. Once boiling, lower the heat and position the lid so it's slightly askew, allowing some steam to escape. Simmer for 20 minutes.
  • Strain the broth into a separate bowl and discard the solids. You should have about 4.5 cups.

Crispy Shallots

  • Add the fat to a small saucepan and heat over medium-high until very hot. Add the shallots and stir frequently until golden brown, about 5 minutes. Lower the heat to medium-low and continue to fry, stirring often, until deep brown and crispy.
  • Remove the shallots from the heat and drain on a plate lined with paper towels. Sprinkle with salt.

Delicata Squash

  • Preheat the oven to 400º F and position a rack in the center.
  • Cut both ends off the squash and cut in half lengthwise. Use a spoon to scoop out the seeds, then cut crosswise into thin half-moon shapes.
  • Add to a baking sheet and toss with olive oil, salt, and pepper.
  • Roast until caramelized and deep brown, about 15-20 minutes. Flip the squash after 10 minutes.


  • Lower the oven heat to 350º F.
  • Heat one tbsp of the butter in a large pan or dutch oven over medium-high heat. Once hot, add the onion and garlic and sauté until softened, about 5 minutes. Add the kale, a pinch of salt, and an additional tbsp of butter and sauté until the kale is deep green and slightly wilted.
  • Add the rice, broth, and thyme, stirring to combine. If using a dutch oven, transfer to the oven. If using a pan, pour contents into an oven-safe dish and then transfer to the oven.
  • Bake for 30-40 minutes, or until the rice is creamy and cooked al dente.
  • Add the water or broth, cheese, and shallots, then stir until well-combined, 1-2 minutes. Taste and season with salt and pepper (I used a lot of salt!).
  • Top with the delicata squash and serve hot.