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butternut-squash-kale-risotto-recipe

Butternut Squash & Kale Risotto

A delicious and hearty vegan 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, peeled and diced
  • 1 bunch Kale, chopped
  • 1 small Onion, diced
  • 3 cloves Garlic, minced
  • 4 cups Vegetable broth
  • 2 tablespoon Olive oil
  • to taste Salt and pepper

Instructions 

  1. Heat olive oil in a large pot over medium heat.
  2. Add the diced onion and cook until translucent, about 5 minutes.
  3. Add the minced garlic and cook for another minute.
  4. Add the Arborio rice and cook, stirring frequently, until the edges of the rice are translucent, about 2 minutes.
  5. Start adding the vegetable broth, one cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
  6. After about 10 minutes, add the diced butternut squash. Continue to add broth and stir.
  7. When the rice is almost done, add the chopped kale and cook until wilted, about 5 minutes.
  8. Season with salt and pepper to taste. Serve hot.

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 8g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 600mg | Potassium: 800mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1500IU | Vitamin C: 80mg | Calcium: 150mg | Iron: 3mg

Keywords

Butternut Squash, Kale, Risotto, Vegan
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