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Creamy Butternut Squash Risotto with Kale Recipe

Butternut Squash Risotto with Kale is a cozy and delicious recipe for seasonal fall vegetables: kale, onions, and butternut squash.  This easy risotto recipe is a simple and tasty way to enjoy a complex tasting risotto without all the work!

This easy dinner idea can be made on the stovetop or in your pressure cooker or Instant Pot.

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I love a fresh and creamy risotto… but making it the traditional way on the stove top takes a lot of time and a lot of patience. This recipe is a true weeknight wonder!  I couldn’t even believe that you could make a proper risotto in the Instant Pot, but it the consistency turns out perfect.
 
We grew a ton of butternut squash in our garden this year and it was perfect in this risotto. I peeled and cubed up the squash, and it totally melted into this creamy and comforting risotto. This is a great fall meal for the family, and a great way to get extra produce on the table!

This Easy Butternut Squash Risotto with Kale Recipe Is

  • Bright
  • Earthy
  • Fresh
  • Versatile
  • Cozy
  • Gluten Free & Vegetarian
 
butternut squash risotto with kale recipe easy squash and kale recipes fall comfort food dinner ideas gluten free
 

A Great Meatless Fall Recipe

 
This fall squash risotto is super versatile. You can use whatever ingredients you have on hand, or are growing in your garden. I used kale, peas, zucchini, and green onions in mine… but add what you like!
 
Tomatoes, bell peppers, fresh corn, or butternut squash would all be excellent  additions.  Just make sure to add about 2 cups of vegetables for every cup of rice, and you should be set.
 

What’s In This Kale Butternut Squash Risotto Recipe?

I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

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Instant Pot for the Easiest Meal Prep Risotto Ever!

For all my recipes I use the 8-Quart Instant Pot Ultra, its larger than the standard models (which are only 6 quart) so I have extra room to meal prep and batch cook more meals for the week. The Ultra model also has some great extra settings like cake baking and yogurt making which are really neat. I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking.

The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.

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How Do I Make This Gluten Free Vegan Instant Pot Risotto Recipe?

Stove Top Butternut Squash Risotto Directions

  1. In a large pot, heat the olive oil over low heat. Sauté the onions, garlic, and Worcestershire sauce together for about 6 to 8 minutes until the onions begin to soften.  Add the rice, herbs de Provence, kale, butternut squash, and salt.
  2. Add the vegetable stock, 1/2 cup at a time, until the rice absorbs all the liquid, then add the next 1/2 cup. Stir until the risotto is thick and all the liquid is gone. This should take about 20 minutes total.
  3. When risotto is ready to serve, add the lemon juice and stir in the parmesan cheese, if using. Enjoy!

Instant Pot Butternut Squash Risotto Directions

  1. To the Instant Pot, add the olive oil, onions, garlic, and Worcestershire sauce. Set to Sauté Mode and cook onions for 5 to 6 minutes until they begin to soften. Add the rice, herbs de Provence, kale, butternut squash, vegetable stock, and salt.
  2. Seal the lid in the instant pot and set to Pressure Cook or Manual mode for 7 minutes. Quick release the pressure taking care not to have your hands or face near the steam vent.
  3. Once float valve has gone down, remove the Instant Pot lid and stir in the lemon juice and parmesan cheese.  Taste and adjust seasoning as needed. Serve with a slice of crusty bread, and enjoy!

More Easy Butternut Squash Recipes You’ll Love!

Honey Roasted Butternut Squash Recipe (Vegetarian, Gluten Free)

Sheet Pan Gnocchi with Butternut Squash Recipe (Vegan, Dairy Free)

Butternut Squash Lentil Dahl Recipe (Vegan, Gluten Free, Dairy Free)

Roasted Butternut Squash Hummus Recipe (Gluten Free, Vegan)

Lentil Butternut Squash Soup Recipe (Vegan, Gluten Free)

butternut squash and kale risotto with olive oil parmesan cheese onions garlic parsley lemon juice and mushrooms

Share This Butternut Squash Kale Risotto Recipe!

If you make this easy butternut kale risotto recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipes!

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gluten free butternut squash risotto recipe with kale squash italian rice dinner ideas with butternut squash italian recipes healthy vegetarian

Butternut Squash Risotto with Kale

Kelly Jensen
Butternut Squash Risotto with Kale is a delicious recipe for seasonal fall vegetables: kale, onions, and butter nut squash.  This easy risotto recipe is a simple way to enjoy a complex tasting risotto without all the work!
5 from 4 votes
Cook Time 25 minutes
Total Time 25 minutes
Course Dinner
Cuisine American, Italian
Servings 6 servings
Calories 344 kcal

Ingredients
  

Instructions
 

Stove Top Butternut Squash Risotto Directions

  • In a large pot, heat the olive oil over low heat. Sauté the onions, garlic, and Worcestershire sauce together for about 6 to 8 minutes until the onions begin to soften.  Add the rice, herbs de Provence, kale, butternut squash, and salt.
  • Add the vegetable stock, 1/2 cup at a time, until the rice absorbs all the liquid, then add the next 1/2 cup. Stir until the risotto is thick and all the liquid is gone. This should take about 20 minutes total.
  • When risotto is ready to serve, add the parsley and the lemon juice, and stir in the parmesan cheese, if using. Enjoy!

Instant Pot Butternut Squash Risotto Directions

  • To the Instant Pot, add the olive oil, onions, garlic, and Worcestershire sauce. Set to Sauté Mode and cook onions for 5 to 6 minutes until they begin to soften. Add the rice, herbs de Provence, kale, butternut squash, vegetable stock, and salt.
  • Seal the lid in the instant pot and set to Pressure Cook or Manual mode for 7 minutes. Quick release the pressure taking care not to have your hands or face near the steam vent.
  • Once float valve has gone down, remove the Instant Pot lid and stir in the parsley, lemon juice and parmesan cheese.  Taste and adjust seasoning as needed. Serve with a slice of crusty bread, and enjoy!

Nutrition

Calories: 344kcalCarbohydrates: 60gProtein: 10gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 6mgSodium: 344mgPotassium: 326mgFiber: 3gSugar: 1gVitamin A: 3149IUVitamin C: 52mgCalcium: 164mgIron: 4mg
Keyword Butternut Squash and Kale Risotto, Butternut Squash Kale Recipes, Butternut Squash Risotto with Kale, Recipes that Use Butternut Squash, Ways to Use Up Butternut Squash
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Posted in American, Dinners, Easy Weeknight Meals, Fall Recipes, Freezer Ingredients, Gluten Free, Instant Pot Recipes, Italian, One Pot Recipes, The Herbeevore Recipes, Vegetarian Recipes

4 Comments

  1. Pingback:Instant Pot Tortellini Soup Recipe (Vegetarian, High Protein)

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