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  Baked Winter Risotto



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2 tablespoons olive oil
1/2 sweet onion, chopped finely
2 cloves garlic, smashed and chopped
6-8 shitake mushrooms, chopped
2 cups kale leaves, torn into small pieces
2 cups roasted winter squash, cubed
1 cup Arborio rice
2 1/2 cups no-chicken chicken broth
1/4 teaspoon saffron threads
1 bunch flat leaf parsley
2 cloves garlic
2 tablespoons olive oil
Preheat oven to 400 degrees.
Heat broth with saffron threads to a simmer and leave on low heat.
In a food processor, combine parsley, garlic cloves and olive oil and process to a chunky paste.
In an oven-proof pan, heat olive oil, sauté chopped onion and garlic until soft. Add mushrooms and
kale, stirring over medium heat until kale wilts. Add 1/4 cup broth and cook until liquid has evaporated.
Add cubed squash, and stir in rice.
Turn heat to high and add remaining broth all at once. Stirring constantly, bring to a boil and stir in
chunky herb mixture. Add salt and pepper to taste, if desired.
Remove from burner and place in preheated oven for 20 minutes.
Remove from oven, cover with foil and let rest for 5-10 minutes. Serve immediately.