Butternut Squash and Kale Risotto

Courtesy Of: making thyme for health


1.5 cups Arborio Rice
1 cup dry white wine (I used sauvignon blanc)
4 cups vegetable broth
3 cups diced butternut squash
1 onion
1 tablespoon minced garlic
2 tablespoons olive oil
2 tablespoon finely chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup parmesan
1/4 cup Italian blend (asiago, provolone, parmesan)


Begin by cooking the broth in a saucepan over low heat (I used boullion to make my broth) and then warm the olive oil in a sauté pan over medium heat. Add the squash, garlic and onion to the pan and cook for about 5 minutes. Then add in the rice and cook for a few more minutes. Next, pour in the wine and continue to stir for a few minutes until liquid has absorbed. Add in the vegetable broth 1/2 cup at a time while stirring. Make sure all of the broth is absorbed before adding the next 1/2 cup. Once all of the broth has been absorbed, add in the kale, sage and almost all of the cheese andstir well. Place on a plate and sprinkle with remaining cheese.

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