Butternut Squash & Kale Risotto – from Naive Cook Cooks Main Course – 4 servings Ingredients: 3 cups chopped butternut squash 1 cup finely chopped kale 1 Tbsp oil Salt & Pepper to tatse 1 Tbsp olive oil 4 garlic cloves, chopped 1/2 cup onion, chopped 1/2 cup arborio rice 3/4 cup white wine 2.5Continue reading “Delicious recipes from the TRGC April Luncheon!”