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–+ servings

Butternut Squash Kale Risotto

A creamy and delicious risotto made with butternut squash and kale.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 2 cups Butternut squash, diced
  • 4 cups Vegetable broth
  • 1 cup Kale, chopped
  • 1 small Onion, diced
  • 2 cloves Garlic, minced
  • ½ cup Parmesan cheese, grated
  • 2 tablespoon Olive oil
  • to taste Salt and pepper

Instructions 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook until softened.
  2. Add the diced butternut squash and cook for about 5 minutes.
  3. Add the Arborio rice and stir to coat with the oil. Cook for 2 minutes.
  4. Gradually add the vegetable broth, one cup at a time, stirring constantly until the liquid is absorbed before adding more.
  5. Once the rice is cooked and creamy, stir in the chopped kale and cook until wilted.
  6. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
  7. Serve hot and enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 500mg | Potassium: 600mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1000IU | Vitamin C: 30mg | Calcium: 150mg | Iron: 2mg

Keywords

Butternut Squash, Kale, Risotto
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