Little Orange Squash Risotto, Braised Kale and Oven-fried Chicken

We got some cute little orange squashes in the tote this week. They are about the same size as an orange, too. I don't know what they are called (Rachel?), but we only got a couple of them, so I figured they should be added to something, rather than served as a dish by themselves. I googled risotto recipes and came up with this one (below).

I also made some oven fried chicken and braised kale, using the same recipe I had outlined in an earlier blog, "Bond girls, braised kale and chicken". Its simply some minced garlic softened in a bit of olive oil in a large saute pan, then you add about a half cup of chicken broth and toss in the trimmed kale. Put the lid on it and let it steamed for at least 10 minutes, then add a couple of dashes of red wine vinegar, salt and pepper and You Got Kale!

I cooked a picnic pack of chicken, which had 6 thighs and 6 drumsticks. I made a quick batter using an egg and about a half cup of milk. Then I mixed together a cup each of cornmeal and almond flour with onion and garlic powders, paprika, oregano, salt and pepper and rolled each piece of chicken in it. The chicken went onto an oiled baking sheet and baked in a 375 degree oven for an hour. 

It was a good thing I started early, because the risotto a lot longer than the recipesaid. I suppose it is because I used the wild rice blend instead of the traditional Arborio rice. 

Squash Risotto

• 2 cups squash
• 2 cups chicken broth
• 3 tbsp. butter
• 1/4 C onion, diced
• 2 cloves garlic, minced
• 1 tsp. dried sage
• 1/2 cup dry white wine (e.g. Chardonnay)
• 1 cup wild rice blend
• ½ cup Parmesan cheese
• fresh ground salt and pepper, to taste

Peel and cube butternut squash.  Place in a large basking dish coasted with oil.  Roast in the oven at 350 for about 30 minutes, turning the squash with a spatula halfway through.
When removing from oven, add squash to large pot, covering in the chicken broth.  Let simmer on low, leaving squash cubed.
Meanwhile, sautee minced onion and garlic in butter until onions are soft, about 5 minutes.  Add rice and stir until rice is coated in butter.
Add sage and white wine.  Let simmer until wine is mostly absorbed, about 3 minutes.
Slowly add in chicken broth, one ladle at a time.  Let rice absorb and then add another ladleful until most of the broth is absorbed and the rice becomes creamy. Stir slowly and constantly. Process will take about 20 minutes.
Once all liquid is absorbed into rice, remove from heat.  Mash the butternut squash with a masher or fork.  Add to rice and stir well.  Add parmesan, salt and pepper.

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