There’s something truly magical about a dish that brings warmth, color, and flavor together while promoting family bonding over a shared meal. Our Butternut Squash and Kale Risotto does exactly that. Picture a creamy, comforting risotto humming with the earthy sweetness of roasted butternut squash and the nutritional goodness of kale. Adorned with simplicity and elegance, this dish is perfect for autumn dinners, enveloping your table in a cozy, inviting appeal that’s sure to draw your loved ones closer.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
- Skill Level: Intermediate
Ingredients
- 1 small butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups Arborio rice
- 1 cup dry white wine
- 4 cups vegetable broth, simmering
- 2 cups chopped fresh kale
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Fresh sage leaves for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- Meanwhile, heat the remaining olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, and sauté until translucent and fragrant.
- Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast lightly.
- Pour in the white wine and cook until it’s mostly absorbed, stirring continuously.
- Begin adding the simmering vegetable broth, one ladle at a time, stirring frequently and making sure each addition is absorbed before adding the next. This process will take about 18-20 minutes.
- When the rice is almost al dente, stir in the chopped kale, allowing it to wilt into the risotto.
- Fold in the roasted butternut squash, Parmesan cheese, and butter. Stir until everything is well combined and creamy. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh sage leaves if desired.
Helpful Tips
- Beginner Tip: Remember to stir the risotto consistently to release the starches from the rice, achieving that perfect creamy texture.
- Variations: Swap butternut squash with sweet potatoes or add mushrooms for a different flavor profile.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth.
Pairings
This Butternut Squash and Kale Risotto pairs beautifully with a simple green salad dressed in a tangy vinaigrette. For drinks, a light white wine like Pinot Grigio or a sparkling water with lemon complements the flavors perfectly.
Nothing brings more joy than cooking wholesome, delicious meals that bring your family together. I encourage you to share your beautiful creations using #ZynahzRecipes or tag Zynahz on Instagram. We would love to see your take on this Butternut Squash and Kale Risotto!
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