Tonight's dinner came via a food network recipe with a few of my own adjustments and additions
butternut squash cut into small cubes
2 tablespoons olive oil
salt and pepper
6 cups chicken stock
6 tablespoons butter
1 1/2 cups arborio rice
1/2 cup dry white wine
1 teaspoon saffron
1 cup grated parmesan
Preheat the oven to 400
Toss the squash with the olive oil, salt and pepper and roast about 30 minutes until tender.
Heat the chicken stock in a covered pan and then leave on low.
To start cooking the risotto, melt the butter and sauté shallots and fennel until tender.
Add the rice and stir for about two minutes. Add the wine, stir, once absorbed begin to add chick stock a bit at a time as it is absorbed add more. After about 20 minutes add chopped kale and continue to cook another 10 minutes or so until rice is cooked through and liquid is mostly absorbed. Add the roasted squash, cheese and pomegranate seeds.