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squash-kale-risotto-recipe

Squash Kale Risotto

A delicious and hearty vegan risotto with 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: 250 kcal

Ingredients 

Main Ingredients

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

Instructions 

  1. 1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until soft.
  2. 2. Add the diced butternut squash and cook for about 5 minutes.
  3. 3. Stir in the Arborio rice and cook for another 2 minutes.
  4. 4. Gradually add the vegetable broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more.
  5. 5. Once the rice is cooked and creamy, stir in the chopped kale and cook until wilted. Season with salt and pepper to taste.

Nutritional Value

Calories: 250kcal | Carbohydrates: 45g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 500mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1000IU | Vitamin C: 50mg | Calcium: 100mg | Iron: 2mg

Keywords

Risotto, Vegan
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