Butternut Squash & Kale Risotto
Prep time
Cook time
Total time
Recipe type: Main Course
Serves: 4 servings
  • 3 cups chopped butternut squash
  • 1 cup finely chopped kale
  • 1 tbsp oil
  • Salt & Pepper to taste
  • 1 tbsp olive oil
  • 4 garlic cloves,chopped
  • ½ cup onion, chopped
  • ½ cup arborio rice
  • ¾ cup white wine
  • 2.5 - 3 cups vegetable stock
  • ½ cup shredded Asiago cheese or Parmesan cheese
  • 1 tbsp butter
  • Salt & pepper to taste
  • 1 tsp thyme
  1. In a pot, warm up vegetable stock and keep it aside.
  2. Now in another pan, add butter. To it add butternut squash and add salt & pepper. Cook until its fully cooked and a bit caramelised. Transfer it to a plate.
  3. Now to the same pot, add olive oil. Once warm, add garlic and onion and saute for few minutes. To it add rice and stir it around for 2-3 minutes. No add wine and cook it by stirring continously until wine is all absorbed. Now add ½ cup vegetable stock at a time and keep stirring. Once the liquid is absorbed, add another ½ cup. I ended up adding almost 2.5 cups of water by the time my rice was al dente.
  4. Now once you find that rice is al dente that is cooked but still has a little bite to it, add salt, pepper,thyme, butter, cheese and mix.
  5. Now add squash, kale and stir it around. If it feels too thick, add another ½ cup of water. Cook on low and taste and adjust seasonings.
  6. **Make sure you keep the gas on medium to medium-low.
**I like to add a good amount of red chili flakes at the end for a little kick. But that's totally optional.
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/butternut-squash-kale-risotto/