Creamy Kale Risotto with Butternut Squash
This Creamy Kale Risotto with Butternut Squash is bursting with seasonal flavors and nourishing ingredients.
Equipment
- Dutch oven or large deep skillet or pot
Ingredients
- 3 tbsp. butter
- 1 cup onion, finely chopped
- 3 cloves garlic, minced
- 1 cup Arborio rice
- ⅓ cup white wine
- 4 cups vegetable broth
- 2 cups butternut squash, chopped into small cubes
- ½ tsp sage, dried
- 2 cups kale, stems removed and chopped
- ½ cup parmesan cheese, shredded
- Salt and Pepper to taste
Instructions
- In a Dutch oven or large deep skillet, melt the butter over medium heat. Add the chopped onion and sauté 3-4 minutes, until the onion is translucent. Add the minced garlic and sauté approx. 30 seconds.
- Add the Arborio Rice and white wine to the pot. Over medium simmer until liquid is absorbed, about 2 minutes.
- Now add the cubed butternut squash, sage and 1 cup of the broth. Bring to a simmer stirring gently and allow the rice to absorb the liquid, about 5 minutes.
- Add remaining broth one cup at a time, stir and allow the liquid to absorb each time, about 5 minutes per cup.
- When adding the last cup of broth, add the kale. Cook about 5 minutes or until liquid is absorbed and kale is wilted.
- Remove the pan from the heat. Stir in the grated Parmesan cheese, allowing it to melt into the risotto, adding a creamy texture.
- Taste the risotto and season with salt and pepper as desired.
- Serve and Enjoy!
Nutrition
Serving: 8gCalories: 157kcalCarbohydrates: 29gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 588mgPotassium: 251mgFiber: 2gSugar: 3gVitamin A: 5703IUVitamin C: 25mgCalcium: 148mgIron: 2mg
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