Winter Squash & Kale Risotto w/Pine Nuts

Preparation Time: 30 minutes
2 tsp olive oil 1 cup onion, diced 3 cloves garlic, minced 1 cup brown rice, short-grain 2 Tbsp pine nuts 20 oz vegetable broth, low-sodium 12 oz (1 ½ cups) fresh or frozen winter squash, thawed and diced 2 cups kale, finely chopped
Heat oil in large, shallow saucepan over medium heat. Add salt, onion, garlic. Sauté for 2 minutes. Stir in rice and pine nuts and toast for approximately 2 minutes, stirring occasionally. Add 1/2 cup broth. Cook on medium heat, stirring often until liquid is nearly absorbed. Add another 1/2 cup, stirring occasionally.Once liquid is absorbed, add diced squash and another 1/2 a cup of broth, stirring often. Add additional broth in 1/2 cup increments. Add the kale with the last 1/2 cup of broth. Cook mixture until broth is absorbed and kale is soft and bright green. Serve.
Serves: 4
8/10 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 320 Total Fat: 7g Saturated Fat: 0.5g % of Calories from Fat: 20% % Calories from Sat Fat: 1%		Protein: 8g Carbohydrates: 61g Cholesterol: 0mg Dietary Fiber: 5g Sodium: 105mg
Each serving provides: An excellent source of fiber, vitamins A, C and K and manganese, and a good source of vitamins B1 and B3, calcium, iron and potassium.

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