Get the Recipe Butternut Squash and Sage Risotto with Kale
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Get the Recipe Butternut Squash and Sage Risotto with Kale
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This comforting Butternut Squash Risotto with warm, herbaceous sage and hearty kale is a fall dinner dream! It's an easy vegetarian meal that will definitely impress your friends and family!
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Ingredients
- 5 tablespoons unsalted butter divided
- 2 cups yellow onion finely diced
- 4 cups butternut squash (525 g), cut into about ½ inch dice
- 4 cups vegetable stock
- 4-5 cloves garlic minced
- 1 ½ tablespoons fresh sage finely chopped
- 2 teaspoons fresh thyme finely chopped
- pinch red pepper flakes
- kosher salt to taste
- 1 cup arborio rice
- 2 tablespoons apple cider vinegar
- 1 ½ cup kale finely chopped
- ¼ cup Parmesan Cheese
Instructions
- Melt 3 tablespoons of butter in Dutch oven or large stock pot over medium-high heat. Add onion and butternut squash with a generous pinch of kosher salt. Saute for 6-8 minutes, stirring occasionally. Meanwhile, warm the vegetable stock in a saucepan.
- Add garlic and herbs and a pinch of red pepper flakes or freshly ground black pepper. Saute for 1-2 minutes until garlic is fragrant.
- Stir in arborio rice and toast it for about 1 minute, then deglaze the pan with apple cider vinegar, stirring to combine, and allow to absorb for 1 minute.
- Add vegetable stock in ½ - 1 cup increments, stirring until absorbed. Reduce heat to medium and continue adding stock in these increments for about 20-25 minutes, stirring between each addition until absorbed.
- With about ½ to 1 cup of stock remaining, taste test to get an idea of how done the rice is. You'll want it to be more al dente like pasta, with a little chew and texture, but not crunchy. With the last batch of stock, stir in kale to wilt.
- Once the liquid is absorbed, stir in the remaining butter and parmesan cheese until melted.
Equipments used:
Nutrition Information
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Calories
449kcal
(22%)
Carbohydrates
69g
(23%)
Protein
8g
(16%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
42mg
(14%)
Sodium
1057mg
(44%)
Potassium
718mg
(21%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
16705IU
(334%)
Vitamin C
45mg
(50%)
Calcium
210mg
(21%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 69g | 23% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 1057mg | 44% |
| Potassium | 718mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 16705IU | 334% |
| Vitamin C | 45mg | 50% |
| Calcium | 210mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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