Butternut Squash Risotto with Kale

This Butternut Squash Risotto is hearty, healthy comfort food! Filled with roasted butternut squash chunks, kale, and creamy arborio rice, this is one vegetarian dinner that is perfect for those cooler months.

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I’m just gonna say it – butternut squash risotto is the new mac and cheese.

Sure, it takes a little more work, but this is some fancy, dare I say healthy, comfort food that tastes like jazzed up mac and cheese. The rice gets so creamy, the white wine makes it taste like a dinner party, and the butternut squash screams wholesome fall flavor.

I’ve been enjoying this recipe for years by itself, but it would also be delicious alongside stuffed mushrooms, balsamic tofu, or an easy vegan salad.

What is risotto?

Risotto is a creamy rice dish that is generally made from arborio rice (affiliate link), white wine, fat (such as oil or butter), and stock. It’s very hands on, but easy to make and can be flavored a number of different ways.

How to roast butternut squash

The process for roasting the butternut squash is similar to making butternut squash puree. You’ll want to cut your butternut squash into cubes, then toss with olive oil, salt and pepper before baking in a hot oven until soft and golden.

How to make risotto

Start by warming your oil and cooking the shallots and garlic. Add the rice and stir to coat it in the oil.

Add the wine and let it cook off. Now add simmering vegetable stock, one ladleful at a time, stirring, until the rice has absorbed it. 

You’ll want to keep adding stock and stirring for 20 minutes. The time is more important than the amount of stock you use.

I always keep more stock boiling than I will need because it tends to cook down a bit in that time, and you don’t want to get caught without enough stock!

Once the rice is done cooking, fold in the kale, squash, and parmesan cheese (look for a vegetarian parmesan if this is important to you). Be sure to watch the video to see just how easy it is!

Butternut Squash Risotto can be customized! Here are a few ideas to get you started:

• Add toasted pine nuts to the top
• Substitute spinach or another leafy green for the spinach
• Swap the butternut squash for another type of squash or sweet potato
• If you prefer not to cook with alcohol, replace it with more vegetable stock
• Leave out the parmesan cheese, add a scoop of butternut squash puree, or use a vegan parmesan to make this a vegan butternut squash risotto

More butternut squash recipes

• Butternut Squash Pizza with Kale
• Butternut Squash Quesadillas
• Butternut Squash Enchiladas
• Pan Fried Butternut Squash Pasta

Butternut Squash and Kale Risotto

Butternut squash risotto pairs a creamy base of arborio rice with white wine, roasted squash, and kale to make a vegetarian main dish that is anything but ordinary!

3.75 from 4 votes

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Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 8

Calories: 320kcal

Author: Lindsay Moe

Ingredients

• ▢ 1 cup butternut squash, peeled and diced
• ▢ 6 tablespoons olive oil,, divided
• ▢ Coarse kosher salt and freshly ground black pepper
• ▢ 2 quarts vegetable stock
• ▢ 2 shallots,, chopped
• ▢ 1 tablespoon diced garlic, (about 3 cloves)
• ▢ 2 cups arborio rice
• ▢ 1 cup white wine
• ▢ ¼ cup freshly grated Parmesan cheese
• ▢ 1 cup kale leaves, stems removed and leaves torn

Instructions

• Preheat the oven to 400ºF. Toss butternut squash with one tablespoon olive oil and arrange in a single layer on a large baking sheet. Season with salt and pepper. Roast squash in the oven, stirring once or twice, until soft and beginning to brown, about 30 minutes. Set aside.
• Meanwhile, bring vegetable stock to a boil in a medium pot, then reduce heat to medium low and allow to simmer.
• In a large pot, heat 3 tablespoons olive oil over medium heat. Add shallots and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, for one minute.
• Add the rice and stir to coat with the shallot mixture. Add the wine, stir, and allow to simmer for a minute. Add one ladleful of the simmering stock to the rice and stir. Stirring continuously, keep adding a ladleful of stock to the rice as soon as the rice absorbs the last addition. Continue this for twenty minutes. When it is almost done, add the remaining two tablespoons of olive oil.
• Remove the rice from the heat and gently fold in Parmesan cheese, kale, and roasted butternut squash. Serve immediately, with additional Parmesan cheese if desired.

Notes

Tips for customizing your butternut squash risotto

• Add toasted pine nuts to the top
• Substitute spinach or another leafy green for the spinach
• Swap the butternut squash for another type of squash or sweet potato
• If you prefer not to cook with alcohol, replace it with more vegetable stock
• Leave out the parmesan cheese, add a scoop of butternut squash puree, or use a vegan parmesan to make this a vegan butternut squash risotto

Nutrition

Calories: 320kcal | Carbohydrates: 46g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 1002mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3230IU | Vitamin C: 14.7mg | Calcium: 63mg | Iron: 2.7mg

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