Cozy Autumn Butternut Squash Risotto with Kale

Recipe Introduction: Fall in a Bowl!

Fancy a bit of autumn comfort? Honestly, who doesn't? Let's dive into a Butternut Squash Risotto with Kale that will knock your socks off.

This isn't just any risotto, it's like a warm hug on a chilly evening. It is like a symphony that blends the sweetness of Butternut Squash with earthy notes of Kale .

Creamy, Dreamy Comfort Food

Risotto, traditionally from Italy, is pure comfort food. Our version takes it to the next level. It is a medium-difficulty recipe and the prep takes about 25 minutes, and cooking, around 40.

You'll have a generous portion for 4 hungry folks.

Why You'll Obsess Over This Recipe

This recipe is packed with goodness! Butternut Squash offers a hefty dose of Vitamin A. It is a brilliant meat-free option, so if you are looking for Meatless Meals or Receitas Vegetarianas or even delicious Vegetarian Dishes , this is it.

This is perfect for Fall dinner ideas , or any night you need a little cozy happiness! Honestly, this Autumn risotto recipe is special because it's easy to customize, super tasty, and makes you feel all warm and fuzzy inside.

This Creamy butternut squash risotto is sure to be a family favorite.

Now, let’s gather those ingredients! We will transform them into a Kale risotto recipe , or even, if you fancy it a Vegan butternut squash risotto .

Alright, let's get down to brass tacks. So, you wanna whip up this amazing Butternut Squash Risotto with Kale ? Brilliant choice! It's one of my fave Fall dinner ideas , and honestly, it's easier than you think.

Let's talk ingredients and equipment, yeah?

Cozy Autumn Butternut Squash Risotto with Kale Recipe Card

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Preparation time:25 Mins

Cooking time:40 Mins

Servings:4 servings

Ingredients:

• 1 medium butternut squash (about 2 pounds / 900g), peeled, seeded, and cubed
• 2 tablespoons olive oil (30ml)
• 1/2 teaspoon salt (2.5ml)
• 1/4 teaspoon black pepper (1.25ml)
• 6 cups vegetable broth (1.4L), plus more as needed
• 2 tablespoons olive oil (30ml)
• 1 medium yellow onion (about 150g), finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice (300g)
• 1/2 cup dry white wine (120ml), such as Pinot Grigio (optional)
• 1 bunch kale (about 150g), stemmed and chopped
• 1/2 cup grated Parmesan cheese (50g), plus more for serving
• 2 tablespoons butter (30g)
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
• Heat vegetable broth in a saucepan over low heat. Keep warm.
• In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add Arborio rice to the pot and cook, stirring constantly, for 1-2 minutes, until the edges of the rice become translucent.
• Pour in white wine (if using) and cook, stirring constantly, until absorbed, about 2 minutes.
• Add 1 cup of warm broth to the rice, stirring constantly until the liquid is absorbed.
• Continue adding broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process will take approximately 20-25 minutes.
• Stir in the chopped kale during the last 5 minutes of cooking, allowing it to wilt slightly.
• Once the rice is creamy and al dente, stir in the roasted butternut squash, Parmesan cheese, and butter. Season with salt and pepper to taste.
• Serve hot, garnished with additional Parmesan cheese. Enjoy your Butternut Squash Risotto with Kale!

Nutrition Facts

Calories:450

Fat:20g

Fiber:5g

Recipe Info

Category:Main Course

Cuisine:Italian-Inspired

Ingredients: The Stars of Our Show

Getting the right ingredients will make or break your risotto, trust me. Let's dive in.

Main Ingredient Breakdown

• Butternut Squash: We need 1 medium one, about 2 pounds/900g . Go for a squash that feels heavy for its size. It should have a deep orange color and be firm to the touch. No soft spots allowed!
• Olive Oil: You'll need 2 tablespoons (30ml) for roasting the squash and another 2 tablespoons (30ml) for the risotto itself.
• Salt & Pepper: 1/2 teaspoon (2.5ml) of salt and 1/4 teaspoon (1.25ml) of black pepper for the squash. You know, to taste for the risotto, init?
• Veggie Broth: 6 cups (1.4L) of the stuff. Keep it warm on the side, that's key!.
• Onion: 1 medium yellow onion (about 150g ), finely chopped.
• Garlic: 2 cloves, minced. 'Cause garlic makes everything better, right?
• Arborio Rice: 1 1/2 cups (300g) . This is the only rice for risotto, alright?
• White Wine: 1/2 cup (120ml) of dry white wine, like Pinot Grigio. Optional, but highly recommended, tbh.
• Kale: 1 bunch (about 150g ), stemmed and chopped.
• Parmesan Cheese: 1/2 cup (50g) , grated, plus extra for serving.
• Butter: 2 tablespoons (30g) . Adds that extra bit of richness.

Spice It Up! Seasoning Notes

Don't be shy with your seasonings! Here's the lowdown:

• Essential Spices: Salt and pepper are your foundation. But a pinch of nutmeg can really bring out the Butternut Squash flavor.
• Flavor Boosters: A bay leaf simmered in the broth adds a lovely depth. You can also add a pinch of red pepper flakes for a bit of heat.
• Substitutions: If you don't have white wine, a splash of apple cider vinegar can add a similar tang.

Kit Out Your Kitchen: Equipment Needed

You don't need fancy gadgets. Just a few essentials:

• Baking Sheet: For roasting the squash.
• Large Pot/Dutch Oven: This is where the magic happens.
• Ladle: Essential for adding broth, one cup at a time.

That's it! Now get ready to make some seriously tasty Creamy butternut squash risotto . Perfect for meatless meals any day. It will become one of your favorite Vegetarian Dishes

Cozy Autumn Butternut Squash Risotto with Kale

Oh my gosh, you guys, get ready for the ultimate comfort food! We're diving headfirst into a bowl of Butternut Squash Risotto with Kale .

Honestly, this dish screams autumn. The sweet squash and slightly bitter kale? Pure perfection. It's one of those meatless meals that even carnivores will love.

Did you know that risotto dates back to the Renaissance? Now, we're putting a modern twist on this Italian classic.

Prep Like a Pro for Perfect Risotto

• Essential Mise en Place: Chop that Butternut Squash . Dice your onion. Mince your garlic. Get everything ready before you even turn on the stove. Trust me, it's a lifesaver.
• Time-Saving Organization Tips: Pre-roast the squash a day ahead. Store it in the fridge. Boom. Time saved!
• Safety Reminders: Watch those fingers when you're chopping the squash, yeah? It can be slippery, so take your time.

Let's Get Cooking: Step-by-Step

1. Roast the squash at 400° F ( 200° C) for 20- 25 minutes .
2. Warm the broth in a saucepan. Keep it simmering!
3. Sauté onion for 5 minutes , then add garlic for 1 minute .
4. Toast the rice for 1- 2 minutes .
5. Deglaze with wine (optional). Cook for 2 minutes until absorbed.
6. Add 1 cup of broth. Stir until absorbed.
7. Keep adding broth, 1 cup at a time, for about 20- 25 minutes .
8. Stir in kale during the last 5 minutes .

Risotto Masterclass: Pro Tips

• Warm broth is KEY. Seriously, it makes all the difference in how creamy it gets.
• Common mistake to avoid: Don't walk away! Risotto needs constant stirring. That's how the starch releases and you get that dreamy texture. I learned this the hard way, honestly.
• For a creamier experience, a touch of butter at the end does wonders.

This Creamy Butternut Squash Risotto is more than just a recipe; it's an experience. It's a warm hug on a chilly night, perfect for family gatherings.

I personally love how easy it is to adapt. Don't have kale? Use spinach! Feeling adventurous? Add some roasted Brussels sprouts.

Now get into Autumn risotto recipes !

Recipe Notes: Elevate Your Butternut Squash Risotto with Kale

Right, let's chat about taking your Butternut Squash Risotto with Kale to the next level. It's not just about following a recipe, is it? It's about making it your own .

I have been in similar situations where all my recipe plans have gone south. So here are some little extras.

Serving Suggestions: Plating Like a Pro

Presentation is key. Honestly, even a bowl of cereal looks better when it's served nicely. For the risotto, swirl it into a shallow bowl.

Garnish with extra Parmesan and a sprig of fresh thyme. A drizzle of balsamic glaze? Oh my gosh , that's chef's kiss.

For sides, something light and bright cuts through the richness. A simple green salad with a lemon vinaigrette does the trick.

Or, if you are feeling fancy, grilled chicken or fish. Don't forget some crusty bread to mop up all that creamy goodness! I love doing this, and it brings memories of italian grandmas to my mind, who would not waste a single drop of sauce

Storage Tips: Risotto for Later

Risotto is best fresh, you know ? But leftovers happen. Store it in an airtight container in the fridge for up to 3 days.

When reheating, add a splash of broth to loosen it up. Microwaving works, but gently heating it in a pan on the stovetop is better.

Freezing risotto isn't ideal. The texture can get a bit weird. But if you must, freeze it in a single layer on a baking sheet.

Then transfer to a freezer bag.

Variations: Playing with Your Food

Want to make it vegan? Ditch the Parmesan and use plant-based butter. Nutritional yeast adds a cheesy flavour. For dietary adaptations, you could also change it up with other fall veggies.

Roasted Brussels sprouts or carrots would be lush. And if you haven't got kale to hand, spinach or chard works a treat.

The great thing about this Autumn risotto recipes is how versatile it is. It fits any needs or preferences.

Nutrition Basics: Goodness in a Bowl

Each serving of this Creamy butternut squash risotto packs a punch: around 450 calories. And it's got around 15g of protein and 5g of fibre.

You need fibre for a good tummy. It's also loaded with vitamins from the Butternut Squash Kale . Think of it as a healthy hug in a bowl, Meatless Meals goodness.

A welcome addition for your Vegetarian Dishes repertory, or in portuguese, Receitas Vegetarianas

So, there you have it. Now go forth and create some Butternut Squash Risotto with Kale magic. It is one of my Fall dinner ideas , and it will be yours too! With a few tweaks, a bit of love, and maybe a glass of wine, you'll whip up something truly special.

And honestly? You totally got this. This will soon become your favorite Kale risotto recipe . And why not, even a Vegan squash risotto with a simple change.

Let me know how it goes!