Squash and Kale Risotto
Creamy, hearty, and packed with nourishing ingredients, this Squash and Kale Risotto is the perfect dish to cozy up to any night of the week. Featuring tender roasted butternut squash, vibrant sautéed kale, and the rich, velvety texture of arborio rice, this recipe strikes the ideal balance between indulgence and wholesome goodness. A splash of dry white wine and freshly grated parmesan cheese elevate the flavors, while the slow-simmering risotto method creates that signature rich and creamy consistency. Ready in just an hour, this vegetarian risotto is perfect for dinner parties or weeknight meals alike. Serve it fresh with a sprinkle of extra parmesan on top for a show-stopping presentation. Whether you're a risotto novice or a seasoned pro, this recipe’s simple techniques will guide you to a bowl of pure comfort food bliss.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium (finely chopped) yellow onion
- 2 (minced) garlic cloves
- 1.5 cups arborio rice
- 0.5 cup dry white wine
- 5 cups (kept warm) vegetable broth
- 4 cups (stems removed, chopped) fresh kale
- 0.75 cup (grated, plus more for garnish) parmesan cheese
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
Instructions
Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into bite-sized pieces.
Toss the squash with 1 tablespoon of olive oil and a pinch of salt. Spread evenly on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized. Set aside.
In a large pot or deep skillet, heat the remaining 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the arborio rice to the pot, stirring to coat the grains in the oil and butter. Toast the rice for 1-2 minutes until it becomes slightly translucent around the edges.
Pour in the white wine and stir until it has mostly evaporated, about 2 minutes.
Begin adding the warm vegetable broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for 20-25 minutes until the rice is creamy and tender.
While the rice cooks, heat the remaining tablespoon of butter in a skillet over medium heat. Add the chopped kale and sauté for 3-4 minutes until wilted. Set aside.
When the risotto is nearly done, stir in the roasted squash and sautéed kale. Cook for another 2-3 minutes, ensuring everything is heated through.
Remove the pot from heat and stir in the grated parmesan cheese. Season with salt and black pepper to taste.
Serve the risotto immediately, garnished with additional parmesan if desired.
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 1347 mg | 59% | |
| Total Carbohydrate | 112.5 g | 41% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 10.6 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1639 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
